Take a Break

I made these low fat gems , not to sweet, but spicy and
chewy to give you a bite of holiday spice, GingerSnap Biscotti

I lowered the sugar, added a bit more spice, you can use the white chocolate or not..your choice. They really do add to the winter mood.

So, here goes:

2 c. all purpose flour
2 eggs
1/2 c granulated sugar
1/4 c. molasses
1 1/2 tsp baking powder
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1 16 oz bag of white chocolate chips
2 tsp of canola oil

If mixture is too dry, should be a little sticky, add a couple tbsp of milk. Mix eggs, sugar, molasses and vanilla, then mix your dry ingredients together, sift with a fork...now gradually add in the dry mix. When incorporated, if needed add your milk, if not, now put 1/2 the dough onto
a floured surface, knead into a log shape, put on a well greased cookie sheet. Bake the log at 325 degrees for 20min. Let it cool, i put on a wire rack , for about 15min. If you rush this, they will crumble, so be patient. NOW, after cooling, using a serrated knife(bread knife)
and slice them about 1/2 inch thick at an angle. Place on a cookie sheet and bake again...
Bi(2x=twice baked) at 250 degrees for 10 min, then turn them over and bake for 10 more min.

After you remove these, left them cool...meanwhile, microwave, your white chocolate chips, with 2 tsp canola oil in a microwave safe bowl, for 30 sec, at a time, stir, then repeat, til the chips are melted. You can them, dip or drizzle the white chocolate on or you can put in a zip lock bag, snip the corner of the bag and squeeze bag to decorate.

You still have the other 1/2 of dough to bake...it takes time, but it is well worth it. I usually
melt 1/2 my bag of chips, with 1 tsp oil and then repeat for the 2nd batch. Either way, you
can always slowly melt the chocolate chips again.

I hope you try them ; We love ours with coffee, tea or milk.