Gingerbread and chocolate – need I say anything more? Don’t miss this tasty seasonal favorite biscotti cookie.
Gingerbread Chocolate Biscotti
- 3 1/4 cups flour
- 1 cup brown sugar
- 1/2 cup canola oil
- 1 tablespoon baking powder
- 3 eggs
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- Semi-sweet or dark chocolate chips for dipping
Prepare a baking sheet with parchment paper. Combine and mix brown sugar, canola oil and eggs in a bowl until well-mixed. Combine and mix the flour, baking powder and spices in a separate bowl until well-mixed. Combine and mix the contents of the two bowls. Form a dough. Divide the dough into two pieces. Flatten the pieces into rectangles, about 3 inches wide and 1/2 inch thick.
Bake at 375 degrees until golden brown, about 20 minutes. Cool for about 10 minutes and then slice them into 1/2 inch slices and flip them on their sides. Return them to the oven to bake until lightly toasted, about 5 to 7 minutes. Then repeat for the other side of each biscotti. Cool completely.
Melt the chips at 15 minute intervals until melted. Spread onto the one end of each biscotti. Sprinkle with sea salt if you would like.