Crunchy Coco Pops biscotti

By Kirstin Buick
17 October 2016

Perfect for dipping in your morning coffee.

|PARTNER CONTENT|
Perfect for dipping in your morning coffee! Now you can make delicious biscotti to enjoy at home or the office and impress your friends and family. Scroll down for recipe

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CHOCOLATE BISCOTTI WITH GINGER

Makes about 15-20 biscotti

  • 125 ml (½ c) brown sugar, honey or xylitol
  • 3 eggs
  • 5 ml (1 t) vanilla
  • 5 ml (1 t) baking powder
  • pinch of salt
  • 500 ml (2 c) ground Kellogg’s Coco Pops
  • 100 g preserved ginger, in syrup, chopped

1. Preheat the oven to 180 °C. Grease a baking sheet with nonstick spray.

2. Whisk the sugar, honey or xylitol and eggs till light and pale.

3. Whisk in the vanilla.

4. Add the baking powder, salt and ground Coco Pops and mix well. Add the preserved ginger and mix in.

5. Shape into a ball, divide in two and form two oval-shaped loaves. Arrange on the baking sheet and bake for about 20 minutes till slightly brown and done.

6. Cool for 10 minutes, then slice in thin diagonal slices.

7. Reduce the oven temperature to 160 °C. Arrange the biscotti slices in a single layer on a wire rack placed on a baking sheet.

8. Bake for 10 minutes on both sides till dried out.

9. Cool and store in an airtight container. Serve with coffee or tea.

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