Carrot Cake Biscotti
Recipe By Vanessa Hunt of At The Picket Fence
Preheat oven to 350.
Line a baking sheet with parchment paper or silicone liner.
In a bowl, beat together the egg, sugar and baking powder with a whisk until it begins to fold back onto itself when you lift up the whisk.
Add the carrot puree, cinnamon, nutmeg, allspice, salt and vanilla and whisk all ingredients together.
Sprinkle the flour on top and then fold it in with a spatula. Add the raisins and stir together.
Shape the 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 the oven and let it cool for 15 minutes. Lower the oven temperature to 300. Slice into 1/2 inch slices, put them 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.