Gingerbread Biscotti recipe

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
3 tablespoons molasses
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup mini semisweet chocolate chips (optional)

Drizzle:
6 ounces white baking chips
1/4 teaspoon ground cinnamon

Heat oven to 350 degrees F.

Combine butter, sugars, ginger, cinnamon, nutmeg and cloves; mix well. Add eggs and molasses; mix well. Add flour and baking powder; stir in mini chips if desired.

Divide dough in half. Shape each half into 12" logs. Place logs onto a lightly greased cookie sheet; flatten logs slightly. Bake for 22-25 minutes or until tops are cracked and logs are golden brown. Remove from oven; cool 15 minutes on cookie sheet.

Reduce oven temperature to 325 degrees F. Place logs on a cutting surface; cut into 1/2-inch thick diagonal slices with a serrated knife. Place cut side down onto ungreased cookie sheets.

Return to oven; bake at 325 degrees F for 9 minutes. Turn slices over and bake 7 minutes more. Cool completely.

Drizzle: Microwave white baking chips until melted and smooth; stir in cinnamon. Drizzle over cookies; let set at room temperature until drizzle is firm.

Makes 36 biscotti.