Gingerbread Biscotti

Yield: 36 biscotti

Ingredients

Dough

• 1/2 cup butter
• 1/2 cup granulated 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

Instructions

1. Heat oven to 350 degrees F.

Dough

1. Combine butter, sugars, ginger, cinnamon, nutmeg and cloves; mix well.
2. Add eggs and molasses; mix well.
3. Add flour and baking powder; stir in mini chips if desired.
4. Divide dough in half. Shape each half into 12 inch logs.
5. Place logs onto a lightly greased cookie sheet; flatten logs slightly.
6. Bake for 22 to 25 minutes or until tops are cracked and logs are golden brown.
7. Remove from oven; cool 15 minutes on cookie sheet.
8. Reduce oven temperature to 325 degrees F.
9. Place logs on a cutting surface; cut into 1/2 inch thick diagonal slices with a serrated knife.
10. Place cut side down onto ungreased cookie sheets.
11. Return to oven; bake at 325 degrees F for 9 minutes.
12. Turn slices over and bake 7 minutes more. Cool completely.

Drizzle

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