Carrot Cake Biscotti


Recipe By Vanessa Hunt from At The Picket Fence

Cook time: 1 hr. 10 min.

1 large egg
1⁄2 c sugar
1⁄2 tsp baking powder
1⁄2 tsp cinnamon
1⁄4 tsp nutmeg
1⁄4 tsp allspice
1⁄8 tsp salt
1⁄2 tsp vanilla
1 1⁄4 c flour
1⁄4 c golden raisins
white chocolate

Preheat oven to 350 degrees.

Line baking sheet with parchment paper or silicone liner.

In bowl, beat together egg, sugar and baking powder with a whisk until it begins to fold back onto itself when you lift up whisk.

Add carrot puree, cinnamon, nutmeg, allspice, salt and vanilla and whisk all ingredients together.

Sprinkle flour on top and then fold it in with a spatula. Add raisins and stir together.

Shape dough into a flat log about 3 inches wide and 8 inches long. Moisten fingertips with water if dough becomes too sticky.

Bake for 40 minutes.

Remove from oven and let cool for 15 minutes. Lower oven temperature to 300. Slice into 1/2 inch slices, put back on the baking sheet and bake for another 30 minutes flipping them over halfway through.

Remove from oven and allow to cool completely before drizzling with melted white chocolate.