Gingerbread Hazelnut Biscotti Recipe

By barbsjustagirl

Ingredients

• 1-3/4 cups all-purpose flour
• 3/4 cup packed dark brown sugar
• 1 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground cloves
• 1 cup old-fashioned oats, divided
• 2 Eggland's Best Eggs
• 1/4 cup molasses
• 2 tablespoons canola oil
• 1/2 teaspoon vanilla extract
• 3/4 cup coarsely chopped hazelnuts, toasted
• 3/4 cup raisins
• 1/4 cup white baking chips
• 1/2 teaspoon shortening

Details

Servings 30
Preparation time 20mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, mix the first eight ingredients. Place 1/2 cup oats in a small food processor; cover and process until ground. Stir remaining oats and ground oats into flour mixture. In a small bowl, whisk the eggs, molasses, oil and vanilla; gradually beat into flour mixture. Stir in hazelnuts and raisins. (Dough will be thick.)

Divide dough in half. Using lightly floured hands, shape each into a 12-in. x 2- in. rectangle on parchment paper-lined baking sheets. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on pans on wire racks about 10 minutes or until firm.

Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Return to baking sheets, cut side down.

Bake for 5-6 minutes on each side or until firm. Remove from pans to wire racks to cool completely.

In a microwave, melt chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers.
Yield: 2-1/2 dozen.