Gingerbread Biscotti

Ingredients

• 1 cup butter, softened
• 2 cups granulated sugar
• 5 eggs
• Grated rind from one orange
• 1/2 cup dark molasses
• 5 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cloves
• 1/2 teaspoon cinnamon
• 2 teaspoons powdered ginger
• 4 cups toasted pecans or hazelnuts
• Melted white chocolate

Instructions

1. In one bowl blend butter and sugar with a mixer until fluffy.
2. Add eggs one at a time and blend until smooth.
3. Add orange peel and molasses and mix well.
4. In another bowl stir well or sift flour, baking powder, salt, cloves, cinnamon and ginger.
5. Slowly add the dry mixture to the wet mixture with the mixer running.
6. Lightly toast and chop the nuts, then add them to the dough mixture. Use your hands to work them into the dough.
7. Chill the dough for 4 hours.
8. Divide the dough into several portions. Roll it into logs about 1 1/2 inches in diameter, a little shorter than the length of the cookie sheet. Flatten the logs a little with your hand and space them 2 to 3 inches apart on a greased cookie sheet.
9. Bake at 325 degrees F for 40 to 45 minutes until done inside.
10. Remove and cool for 10 minutes. Lower oven temperature to 300 degrees F.
11. With a sharp knife slice the baked logs at an angle into 1/2 to 3/4 inch slices. Place the slices cut side down on baking sheets and bake 10 to 15 minutes.
12. Turn them over and bake another 10 to 15 minutes until dry.
13. After they are completely cool, dip them into melted white chocolate.
14. After the chocolate is hardened, store them in tins or jars for months.