Carrot Cake Biscotti

Carrot cake biscotti is crunchy, crumbly, and satisfies all your carrot cake cravings. Carrots and walnuts add that extra bit of seasonal flavor in these Italian cookies, making them a total crowd favorite whenever I bake them during the spring, or any time of year really. You can enjoy them as is, or with a drizzle of white chocolate on top for that extra bit of sweetness and flavor. So make up a pot of hot coffee or hot chocolate, because carrot cake biscotti are the ultimate cookie made for dunking. Carrot cake biscotti is crunchy, crumbly, and satisfies all your carrot cake cravings. Enjoy these Italian cookies as is or with white chocolate.

Ingredients:
2 large eggs, at room temperature
¾ cup brown sugar
¼ cup olive oil
1½ teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
½ cup carrots, grated
½ cup walnuts, chopped
2 oz. white chocolate, chopped (optional, for drizzling on top)

Instructions:
Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
In a medium bowl, add eggs and brown sugar. Use an electric mixer on medium speed, to beat together until light and fluffy, about 1-2 minutes. Add in olive oil and vanilla, and beat together for another minute.
In a large bowl, sift flour, baking powder, cinnamon, and salt together. Gradually stir in the wet ingredients, until just combined. Fold in the grated carrots and walnuts and bring the dough together with your hands. The dough should be able to hold together but will still be slightly sticky.
Transfer the dough onto a lightly floured surface and shape it into a rectangular log. Lightly flour a rolling pin and roll the dough into a rectangle measuring 10×6 inches, and ½ inch thick. Transfer to lined baking sheet and bake for 25 minutes, until golden brown.
Remove from oven and allow it to cool down in the pan until cool enough to handle, about 10 minutes. Transfer log to a cutting board and use a knife to cut into ¾ inch slices, crosswise. You should get about 14-16 slices, depending on how thick you rolled out the log.
Reduce the oven temperature to 300F. Place the biscotti back on the lined baking tray (standing up on its cut side) and bake for 12 minutes. Then remove from oven and flip the biscotti over to the other side. Bake for another 10-12 minutes until crisp and golden.
Allow biscotti to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool down completely before serving or drizzling with chocolate.

Make the White Chocolate Drizzle (optional):
Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then, turn the heat to low and place a medium heatproof bowl on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Add the white chocolate and stir constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
Once the cookies have cooled, use a small spoon and drizzle the melted chocolate over the cooled biscotti. Allow the chocolate to harden and set before stacking and storing.

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