Gingerbread Biscotti

Judy

adapted from Allrecipes

½ cup canola oil

1 cup sugar

2 tablespoons molasses

1 ½ teaspoons vanilla extract

3 eggs

3 ¼ cups all-purpose flour

1 tablespoon baking powder

2 teaspoons ground ginger

1 teaspoon cinnamon

¼ teaspoon salt

¼ teaspoon ground cloves

¼ teaspoon allspice

½ cup white chocolate chips (opt.)

In a large bowl, beat together the oil, sugar and molasses. Add in the vanilla. Beat in the eggs one at a time.

In another bowl, combine the flour, baking powder, ginger, cinnamon, salt, cloves and allspice. Stir in white chocolate, if using. Add into oil mixture. Shape dough into 2 logs.

Bake at 375°F for 25 to 30 minutes. Slice diagonally and bake an additional 6 to 10 minutes on each side.

Love with or without white chocolate. But best when dipped or drizzled with chocolate.

Gingerbread-Macadamia Biscotti: Add 1 cup toasted macadamia and drizzle with white chocolate. (untested)

Pumpkin pie biscotti: replace spices with 1 ½ tablespoons pumpkin pie spice. Love!

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