Gingerbread Biscotti

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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.