Gingerbread Biscotti
Source of Recipe
Pillsbury Holiday Cookies & Candies
List of Ingredients
- 3 cups Pillsbury BEST All Purpose or Unbleached Flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup butter, softened
- 1/4 cup molasses
- 2 eggs
- 1 egg yolk
- 1 egg white, beaten
- 1 tablespoon sugar
- 3 oz. white chocolate baking bag or vanilla-flavored candy coating, chopped
Instructions
- Heat oven to 350 F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/3 cup sugar, baking powder and pumpkin pie spice; mix well. Add butter, molasses, eggs and egg yolk; beat until well blended and dough forms.
- Divide dough in half. Shape each half into 10-inch roll; place on large ungreased cookie sheet. Press each half of dough into 10x3-inch rectangle. Brush rectangles with egg white; sprinkle with 1 tablespoon sugar. Discard any remaining egg white.
- Bake at 350 F. for 20 minutes or until lightly browned. Cool on cookie sheets 15 minutes.
- With serrated knife, cut each rectangle crosswise into 1/2-inch slices. Place slices, cut side down, on same cookie sheet.
- Return to oven; bake 10 minutes. Turn cookies; bake an additional 5 to 10 minutes or until crisp and deep golden brown. Immediately remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.
- Meanwhile, melt white chocolate in small saucepan over low heat, stirring constantly. Drizzle over cooled cookies.
Final Comments
30 cookies
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