Recipe for cooking gingerbread biscotti

Desserts to Go with Coffee and Tea :: Biscotti

Gingerbread Biscotti

Makes approximately 2 to 2 1/2 dozen.

1/4 c. butter
3/4 c. packed dark brown sugar
2 lrg. eggs
1/4 c. molasses
2 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
1 c. slivered almonds
1/2 c. finely minced candied ginger (optional)
White chocolate coating (optional) for decoration

Preheat oven to 350 degrees F.

In a lrg. mixing bowl beat together butter and sugar until there are no lumps of sugar. 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 if using). 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 in.es wide and one in. high. Place them two in.es apart. Bake dough for 35 to 40 mins. or until a wooden pick inserted in the center comes out clean. Lower oven temperature to 300 degrees F.

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

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