Gingerbread Biscotti w white chocolate drizzle

Gingerbread Biscotti w white chocolate drizzle

Today’s biscotti recipe is very similar to the recipe I posted the other day.  It is basically wet ingredients in one bowl, dry in another and mix them together.

I was doubtful of the use of applesauce in place of the fat in the recipe as I often find people use it to reduce the fat in baked products and it affects the finished product and not in a good way.  In this recipe it worked wonderfully and I would definitely make these again.

As mentioned in the other gingerbread biscotti recipe post you determine how crunchy and hard you like your biscotti by the length of time you bake them after you have sliced them up and returned them for their second baking.  This was my preferred recipe and I drizzled a little melted chocolate after cooling.

Gingerbread Biscotti

3/4 cup brown sugar

1/2 cup applesauce

2 eggs

1/3 cup molasses

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground ginger

3 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp cloves

1/4 tsp salt

Preheat oven to 350F.  Line a baking sheet with parchment paper.

In a large bowl whisk together the brown sugar, applesauce, eggs and molasses.  Set aside.

In a medium bowl whisk together the remaining ingredients.  Add the dry ingredients into the wet ingredients in 2-3 additions mixing together with a wooden spoon.  You may find mixing the the dough together with your hands is the best best.

Divide the dough into 2 portions and shape into 2 logs about 6 inches apart on the parchment lined baking sheet.  Press down on logs to flatten slightly and shape each into a 1/2 to 3/4 inch thick rectangle.  Dipping your hands in cold water may help with preventing the dough from sticking to your hands.

Bake for about 25-30 minutes until firm.  Remove from oven and turn oven down to 300F.  Let biscotti cool for about 15 minutes then slice into 1/2 inch wide (or wider if you prefer) cookies.  Lay cookies on their sides and return to oven to bake for 5-10 minutes and then flip over and bake for another 5-10 minutes until dry.

Remove from oven and let cool.  Drizzle with some melted white chocolate or dark chocolate or dip the ends of your biscotti into melted chocolate.

You can add nuts to these if you like or even some chocolate chips.

With using the applesauce in this recipe each biscotti contains about 1 gram of fat and 3 grams of sugar and only about 110 calories per cookie making them an everyday addition for your tea or coffee break.

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