Ingredients
The following ingredients have 4 Servings
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 3/4 teaspoon salt
- 3 eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/3 cup molasses
- 10 ounces about 1 1/4 cups white chocolate baking wafers
- 1 tablespoon vegetable shortening (Crisco)
- sprinkles
Instruction
- Begin by preheating your oven to 320 degrees F. Line two baking pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
- In a large bowl with an electric mixer, beat the eggs, sugar, brown sugar, vanilla extract, and molasses until thickened: about 4-5 minutes. At low speed, add the flour mixture. Mix until just combined.
- Wet your hands, and form the dough into 2 equally sized logs. They should be roughly 8 inches long, 4 inches wide, and 3/4 of an inch tall. Place one log on the center of each baking pan.
- Bake for 25 minutes, rotating the pans halfway through.
- Remove these from the oven and let rest for 15 minutes.
- After the logs have begun to cool but are still warm, use a serrated knife to slice the cookies about 3/4 inch wide.
- Place the cookies, standing up, onto a baking sheet. Bake for 25 minutes. Remove from the oven and cool on a wire rack.
- While the cookies cool, melt the white chocolate and vegetable shorting in a microwave-safe bowl. Microwave in 30-second intervals stirring between until the chocolate is melted and smooth.
- Place a piece of wax paper on your work surface.
- Working in batches of 4-5, dip half of the biscotti into the white chocolate and allow any excess to drip off. (Depending on the size of your bowl, you may need to use a spoon or spatula to help you coat the biscotti.) Add the sprinkles* to the white chocolate, then set onto the wax paper.
- Allow the chocolate to set completely, then pack and store in an airtight container.
