Carrot Cake Biscotti with Ginger White Chocolate
Happy Easter Everyone! These are great for your Easter brunch!
1/2 cup Earth Balance Margarine
1 1/4 cup brown sugar
Egg Replacer for 2 eggs
1 tsp orange extract
1/4 cup grated carrot
1 tbsp cinnamon
2 1/4 cup all purpose
1 tsp baking powder
1/4 tsp salt
1/2 cup walnut bits
1/2 cup raisins
1 tbsp Earth Balance Coconut Spread
Preheat oven to 350F. Beat together margarine and sugar until smoothly blended. Add egg replacer and orange extract and carrots, beat again until smooth. In another bowl, sift together flour, baking powder and salt. Blend into margarine mixture until smooth. Fold walnuts into dough. Divide dough in half and shape into 2 logs, about 11 inches long. Place on greased cookie sheet and bake for 30 minutes. Remove from oven and cool for about 10 minutes. Use a serrated knife to make 1/2 inch slices. Place slices back on sheet, and bake for another 6 minutes. Flip slices over and bake for 6 minutes more. At this point you may remove from oven to cool or do as I did, put them back in the oven over night to dry out a bit more.
Melt 1 cup white chocolate and 1 tbsp ginger- dip biscotti and place on wax paper to harden.
Makes 30 or so