Gingerbread Biscotti

Preheat the oven to 375 degrees F. Line 1 baking sheet with a silicone mat or parchment paper. Set aside until needed.

In a medium bowl, whisk together the all purpose flour, wheat flour, baking powder, ginger, cinnamon, cloves, and salt. Set aside.

In the bowl of a stand mixer, mix together the oil, sugar, eggs, and molasses. With the mixer running on low speed, gradually add the flour mixture and mix until fully incorporated.

Remove the dough from the mixer and divide it into 2 disks. Flatten each disk until it’s about ½ inch thick. Place the disks onto the prepared baking sheet and then place it into the oven to bake for about 30 minutes.

Remove the baked dough from the oven and let them cool on the pan for about 5 minutes. Once the dough is cool enough to touch, cut it into ½-inch thick slices. Place the slices (cut side up) back onto the baking sheet.

Bake the biscotti until it is thoroughly toasted and lightly browned, about 7 minutes on each side. Remove the biscotti from the oven and place on a cooling rack to cool completely.

While the biscotti is cooling, place the white chocolate in a heatproof and microwave-safe bowl. Microwave the chocolate for 30 seconds, then remove it and stir. Place it back in the microwave and repeat microwaving for 30 seconds and stirring after each heating until the chocolate has completely melted and is smooth. Add the shortening and stir until it has completely melted into the white chocolate.

Once the biscotti have cooled, dip half of each biscotti into the white chocolate. Place it on wax paper to harden.

Wait until the chocolate has hardened before serving. Enjoy!