There's nothing that says holiday baking like the smell of gingerbread. Here's a wonderful recipe for gingerbread biscotti sprinkled with white chocolate chips.
1/3 cup oil
1/3 cup sugar
1/3 cup brown sugar
1/3 cup molasses
1 ½ tsp cinnamon
1 ½ tsp ginger
½ tsp nutmeg
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 1/3 cups flour
¾ cup white chocolate chips
Preheat oven to 350F. Line two baking sheets with parchment paper, set aside.
In the bowl of an electric mixer, on medium speed, combine oil, sugars, molasses, and eggs. Beat until smooth and creamy. Add cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. Beat to combine.
Turn the mixer speed to low; add flour. Beat to combine. Add white chocolate chips; stir until evenly distributed.
Form the dough into two long logs. It is easiest to do this with slightly damp hands. Place each one onto prepared baking sheet. Each log should take up most of the length of the cookie sheet.
Bake for 28 minutes; set aside to cool for about 10 minutes.
Slice the log into diagonal slices, about ½-inch wide. Lay the slices, cut side up, on the baking sheet; bake for 7 minutes. Turn slices over; bake an additional 7-8 minutes.