Gingerbread biscotti

Ingredients:

• 1 and 3/4 cups premium flour
• 2/3 cup granulated sugar
• 2.5 tsp gingerbread spice mix
• 0.5 tsp baking powder
• 0.5 tsp coarse salt
• 60 g unsalted butter, room temperature
• 2 tablespoons molasses
• 1 tsp vanilla extract
• 2 large eggs
• 2 bars of white chocolate, 100g each, chopped
• 1 tbsp coconut oil or shortening
• White decorative sugar, for decoration

Preparation:

1. Preheat oven to 175°C. Line a baking sheet with parchment paper.
2. Combine flour, granulated sugar, spices, baking powder, and salt in a food processor. Add the butter and pulse until the butter is thoroughly combined with the dry ingredients and the mixture resembles sand. Transfer to a large bowl.
3. In a small bowl, combine molasses, vanilla extract, eggs, and 1 tablespoon water; stir into the flour mixture until a crumbly dough forms. Knead until the dough is moist and smooth.
4. Divide the dough in half and place it on the prepared baking sheet. Form the dough into two 25 x 5 cm loaves, placing them 8 cm apart. If the dough is sticky, sprinkle a few drops of water on your hands and continue shaping.
5. Bake until set on the outside but still soft on the inside, about 30 minutes.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
6. Let cool on the baking sheet for 5 minutes. Transfer the loaves to a cutting board and slice diagonally with a serrated knife into 0.5 cm thick slices. Return the slices cut-side down to the baking sheet and bake, turning halfway through, until crisp, 20-25 minutes. Transfer the biscotti to a wire rack to cool.
7. Once the biscotti have cooled, combine the white chocolate and butter in a microwave-safe bowl. Microwave on high power in 30-second intervals, stirring occasionally, until melted and smooth, about 1.5 minutes total.
8. Dip half of each biscotti at an angle into the white chocolate, letting any excess drip back into the bowl. Return to a wire rack, then refrigerate until the glaze is completely set, about 5 minutes.
9. Pour the remaining white chocolate frosting into a small piping bag or resealable bag, then snip off the tip or corner with kitchen scissors to create a small hole.
10. Pipe a grid pattern onto the white part of the biscotti. Return the biscotti to the wire rack and sprinkle with decorative sugar. Refrigerate until the icing sets, about 10 minutes. Biscotti can be stored in an airtight container for up to 1 week..