Made with AI
Carrot Cake Biscotti
Ingredients
- all-purpose flour1 cup
- granulated sugar0,5 cup
- baking powder0,5 teaspoon
- salt0,25 teaspoon
- ground cinnamon0,5 teaspoon
- ground nutmeg0,25 teaspoon
- ground ginger0,25 teaspoon
- finely grated carrots0,25 cup
- chopped walnuts0,25 cup
- large egg1 unit
- vanilla extract1 teaspoon
- cream cheese0,25 cup
- powdered sugar0,25 cup
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger.
- 3
Stir in the grated carrots and chopped walnuts until evenly distributed.
- 4
In a separate bowl, beat the egg and vanilla extract together.
- 5
Add the wet ingredients to the dry ingredients and mix until a dough forms.
- 6
Shape the dough into a log about 10 inches long and 2 inches wide on the prepared baking sheet.
- 7
Bake for 25-30 minutes, or until the log is firm to the touch.
- 8
Remove from the oven and let it cool for about 10 minutes.
- 9
Reduce the oven temperature to 325°F (160°C).
- 10
Using a serrated knife, slice the log into 1/2-inch thick slices.
- 11
Place the slices cut side down on the baking sheet and bake for an additional 10-12 minutes on each side, until golden and crisp.
- 12
While the biscotti cools, prepare the cream cheese glaze by mixing the cream cheese and powdered sugar until smooth.
- 13
Drizzle the glaze over the cooled biscotti and let it set before serving.
