Drizzled Gingerbread Biscotti

Warning: these treats will become an instant obsession at your home.

Drizzled gingerbread biscottiPhoto: Taste of Home
Servings Prep Time Cook Time
3-1/2dozen 35minutes 40minutes + cooling
Servings Prep Time
3-1/2dozen 35minutes
Cook Time
40minutes + cooling
Portions: dozen
Portions: dozen
  1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, molasses and vanilla. In another bowl, whisk flours, spices, baking powder and salt; gradually beat into creamed mixture. Stir in crystallized ginger.
  2. Divide dough in half. On an ungreased baking sheet, shape each half into a 14x2-in. rectangle. Bake 20-25 minutes or until firm to the touch.
  3. Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place upright 1-in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely.
  4. In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti. Decorate with Red Hots.
Recipe Notes

1 cookie: 124 calories, 4g fat (2g saturated fat), 19mg cholesterol, 90mg sodium, 20g carbohydrate (11g sugars, 1g fibre), 2g protein.

Originally published on Taste of Home.