Gingerbread Biscotti

A great christmas cookie, oringally from The Olive Blogger

Ingredients

• ⅓ C Butter, softened
• 1¼ C Brown Sugar
• 2 Eggs
• 2 tbsp Molasses
• ½ tsp Vanilla
• 2¼ C Flour
• 2 tsp Ground Ginger
• 1 tsp Ground Cinnamon
• ½ tsp Ground Cloves
• ¼ tsp Allspice
• ⅛ tsp Nutmeg
• 1¼ tsp Baking Powder
• ¼ tsp Baking Soda
• ¼ tsp salt
• ½ C White Chocolate, optional, for dipping/drizzle

Steps

1. Preheat oven to 350°F and line two cookie sheets with parchment paper or silicone baking sheets.
2. In your mixer cream together butter with sugar.
3. In a small bowl whisk your eggs and molasses then add to butter mixture with vanilla and combine.
4. In a medium bowl sift together your dry ingredients and then add slowly to your wet mixture (it will become a thick batter).
5. Form into logs (10"x 2" approx) and bake for 20-23 minutes (until slightly firm to the touch but NOT hard, should have a "spring" to it)
6. Remove from oven and cool 10 minutes before cutting into 1" stripes (see photos)
7. Place face down on baking sheet and bake for additional 6 minutes, flip and repeat for 6 minutes (they should be slightly golden)
8. Allow to cool completely before adding a chocolate drizzle/dip if you prefer!

Notes

• Dipping the biscotti into the chocolate uses a lot more chocolate than drizzling
• If you drizzle the chocolate, doing it on the cooling rack with a piece of parchment paper underneath makes for a quick clean up