Gingerbread Biscotti Ingredients
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
3 tablespoons molasses
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup mini semisweet chocolate chips (optional)
6 ounces white baking chips
1/4 teaspoon ground cinnamon Instructions
Heat oven to 350 degrees F.
Dough: 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.
Yield: 36 biscotti
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