by Sarah Steimer
- 1/3 vegetable or canola oil
- 3/4 cup sugar
- 3 eggs
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 tablespoon ground star anise (I couldn’t find ground star anise, so I had to ground my own whole pieces. It was a joy.)
- 2 teaspoons ground ginger
- 1 cup white chocolate chips for melting
Combine the oil, sugar, eggs and molasses. In another bowl, whisk together the flours, baking powder and spices. Mix the dry ingredients into the wet ingredients with a wooden spoon to form a stiff dough.
Divide the dough in half and shape each half into rolls the length of a baking sheet lined with parchment paper. Pat the rolls down to flatten to about a 1/2-inch thickness.
Bake the biscotti at 375 degrees for 25 minutes. Remove from the oven and let cool for a few minutes.
Cut the biscotti into 1/2-inch thick diagonal slices. Return the biscotti to the baking sheet and bake for another 5 to 7 minutes, laying cut-side up.
Melt the white chocolate in a double boiler or in a microwave. Pour the melted chocolate into a baggie and cut a tiny corner off one end of the baggie to pipe over the biscotti.
Makes about four dozen biscotti.
Recipe adapted from: A New Bloom
*During the month of December, we’re offering some simple biscotti recipes that can be quickly snatched for breakfast with coffee or enjoyed with tea after a long day of holiday preparation. All of our Crunch Time recipes can be found here.