Summary:
This is an easy recipe for gingerbread biscotti that doesn’t use any butter. After baking, the biscotti is partially coated in melted dark chocolate and sprinkled with sea salt.
INGREDIENTS
- 3 1/4 cups
all-purpose flour - 1 cup
brown sugar - 1/2 cup
canola oil - 1 tablespoon
baking powder - 3 eggs
For gingerbread spices:
- 1/2 teaspoon
ground cloves - 1/2 teaspoon
ground ginger - 1/2 teaspoon
cinnamon - 1/2 teaspoon
ground nutmeg
For chocolate coating: (optional)
- 3/4 cup
unsweetened cocoa powder - 1/2 cup butter
- 1/4 cup
white sugar - sea salt to taste
INSTRUCTIONS
- Prepare 2 greased baking sheets.
- Combine and mix brown sugar, canola oil, and eggs in a bowl until well-mixed. Combine and mix the flour, baking powder, and gingerbread 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. Place a piece on each baking sheet, and flatten them out into rectangles, about 4 inches wide and 1/2 inch thick.
- Bake at 375 F until golden brown, about 15-20 minutes. Without cooling, 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 minutes. Then repeat for the other side of each biscotti. When done, let them cool while you prepare the chocolate coating.
- Optional: Melt the butter and sugar together in a bowl in the microwave. Stir in the cocoa powder until smooth. Spread onto one end of each biscotti and then sprinkle with sea salt to taste.
NUTRITION
174 kcal/serving
Enjoy this with a mug of hot chocolate.
PHOTOS
NOTES & TIPS
Enjoy this with a mug of hot chocolate.
