Emily Bakes: Gingerbread Biscotti

:D

Twitter: @ehmee

Ingredients:
3/4 cup (100 grams) hazelnuts, toasted and coarsely chopped (can also use pecans or walnuts)
1 cup (100 grams) old fashioned rolled oats
1 3/4 cups (225 grams) all purpose flour
3/4 cup (160 grams) dark brown sugar
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
--
2 large eggs
1/4 cup (60 ml) unsulphured molasses (such as Grandma's Molasses)
2 tablespoons light olive oil (or corn oil)
1/2 teaspoon pure vanilla extract
3/4 cup (95 grams) dark or golden raisins
---

Music is Dance of the Sugarplum Fairy from "The Nutcracker" by Tchaikovsky.

Everything else was done by ME! :D

[carerumer]

I want to be Emily when I grow up she is funny and smart and beautiful and amazing

[WulfTrax]

Kudos for doing something outside of your standard video box, Emily! Thanks for inviting us into your kitchen!

[KatieContinues]

This was so much fun to watch, great job! I appreciate that you explained the different kinds of molasses, I never knew what the difference between sulfured and unsulfured was.

[ryPish]

*Emily:* And now I'm gonna eat 'em!

*_*video ends*_*

*Familiar voice in my head:* it still has brains on it...

[twiginthebox]

Oooh I love baking videos where I learn things!

[forgotn]

I absolutely love your name choice for this channel. So awesome.

[Aiironic]

Ohp. Ohp. Emily, you make the best sounds.

[paperstarjar]

I think I feel the way about painting pottery that you feel about baking. It's not so much about just having a painted thing I can say LOOK I PAINTED THIS as I can enjoy painting it. =)

[mustardsfire]

This is literally the cutest thing I've ever seen. God, Emily, I love you.

[mariesoullier]

I like baking cause it's kinda like a science chemistry experiment but edible and often delicious.

[rileypurcell]

I hope you can do more of these videos because they're pretty darn great!

[dianasaur]

This is so fun. I'm so glad you're branching out on youtube. We can't wait to see

[atheryne]

I beg to differ regarding the black strap molasses! That's the only kind we buy! It's awesome on cornbread and every Christmas my mom uses it to make lep cookies. It has a much darker stronger flavor than sulfured and unsulfured molasses and I love it.

[WeAreAllMadHere]

I liked this a lot. More please! :) Also I appreciate that you understand the stress-relief benefits of baking. I feel the same way - it's fun, and there's no need to be super duper exact about it! 

[Bramtic]

I completely agree with what you said about baking.  For me, it's cooking; I just enjoy it and it relaxes me.  I've had people ask why I don't do it professionally, and the honest answer is because it wouldn't be as fun if my living depended on it.  Also, nice apartment!

[renovek]

This was a lot of fun to watch! I giggled quite a bit; we're pretty similar in the kitchen, though I'm normally having to chase people out of the room so they won't steal any of the dough or ingredients.

[davidCUtube]

This was great, please make more baking video's!

[BenjaminAlexander]

Aw, emg, you slice at an angle and you get FEWER biscotti, not more.

But they are longer and the edge (crust) and the face (sliced open part) meet at a sharp angle (on one side, a broader angle at the other side) which gives the distinctive look and possible creates a crunchier texture.

BTW, my Christmas cookie tray this year will have cherry almond biscotti.  I should put these on the plan for next year!

[WireMan]

I tried black strap molasses out of curiosity once.  0/10, not recommended.
This is by far the most entertaining baking video I've ever seen.

[CharlineLikesC]

So happy that you now have your own personal channel for baking and vloggy stuff, because you are an allaround wonderful person that I enjoy to watch :)
For me it is weird that american recipes have to specify to use unsalted butter, because here in Germany it is the regular kind and I never bought salted butter here, so I don't know if you can even get it. I know that salted butter is a thing in France and it tastes great on its own on a fresh baguette!
Also molasses isn't such a common ingredient here, but from its consistence it reminded me of "Zuckerrübensirup" and as I look up the tranlation it is beet root molasses :D Sugar beets are very common in our region and their molasses tastes great on Latkes and dark bread!