gingerbread biscotti ROCKS

Gingerbread Biscotti

Makes 2 to 2-1/2 dozen.

1/4 cup butter
3/4 cup packed dark brown sugar
2 large eggs
1/4 cup molasses
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup slivered almonds
1/2 cup finely minced candied ginger
White chocolate coating for decoration

Preheat oven to 350 degrees F.

In a large mixing bowl, beat together butter and sugar until there are no lumps. Beat in the eggs, then blend in the molasses. Add the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Blend until smooth. Fold in the almonds and candied ginger. Divide the dough in half onto a lightly greased baking sheet. Spray your hands generously with nonstick spray (dough will be sticky) and form each half into a log about three or four inches wide and one inch high. Place them two inches apart. Bake dough for 35 to 40 minutes or until a wooden pick inserted into the center comes out clean. Lower oven temperature to 300 degrees F.

Cool logs for 10 minutes on the sheet, then transfer to a cutting board. With a serrated knife, cut each log into one-half-inch slices. Place the slices cut-side down on baking sheet and return to oven to toast. Remove after 10 minutes and flip all of the cookies over. Toast an additional 10 minutes. Remove from oven and let cool.

Melt coating or white chocolate chips according to package directions. Dip cookies halfway into coating or use a spoon to drizzle quickly back and forth. Let set completely before storing.