Gingerbread Hazelnut Biscotti

• 1-3/4 cups all-purpose flour
• 3/4 cup packed dark brown sugar
• 1 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground cloves
• 1 cup old-fashioned oats, divided
• 2 large eggs
• 1/4 cup molasses
• 2 tablespoons canola oil
• 1/2 teaspoon vanilla extract
• 3/4 cup coarsely chopped hazelnuts, toasted
• 3/4 cup raisins
• 1/4 cup white baking chips
• 1/2 teaspoon shortening

1. Preheat oven to 350u0b0. In a large bowl, whisk the first eight ingredients. Place 1/2 cup oats in a small food processor; cover and process until ground. Stir remaining oats and ground oats into flour mixture. In a small bowl, whisk eggs, molasses, oil and vanilla; gradually beat into flour mixture. Stir in hazelnuts and raisins (dough will be thick).
2. Divide dough in half. Using lightly floured hands, shape each into a 12x2-in. rectangle on parchment paper-lined
3. . Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on pans on wire racks 8-10 minutes or until firm.
4. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Return to
5. , cut side down.
6. Bake 5-6 minutes on each side or until firm. Remove from pans to wire racks to cool completely.
7. In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers.

flour, brown sugar, baking powder, ground cinnamon, ground ginger, baking soda, kosher salt, ground cloves, oldfashioned oats, eggs, molasses, canola oil, vanilla, hazelnuts, raisins, white baking chips, shortening

Taken from www.tasteofhome.com/recipes/gingerbread-hazelnut-biscotti/ (may not work)