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Gingerbread Biscotti

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Selection Of Local Biscuits, Italy
Walton, Wayne
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Gingerbread Biscotti
Times-Picayune, November 30, 2000

Makes 2 to 2  1/2 dozen

1/4 cup butter
3/4 cup dark brown sugar
2 large eggs
1/4 cup molasses
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup slivered almonds
1/2 cup finely minced candied ginger (optional)
White chocolate coating (optional) for decoration

Heat oven to 350 degrees F.
In a large 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 inches wide and one inch high. Place
them two inches apart. Bake dough for 35 to 40 minutes or until a tooth-
pick inserted in the center comes out clean. Lower oven temperature to
300 degrees F. Cool logs for 10 minutes on the sheet, then transfer them
to a cutting board.
With a serrated knife, cut each log into one-half-inch slices. Place the
slices cut-side down on baking sheet and return to oven to toast. Remove
after 10 minutes and flip all of the cookies over. Toast an additional 10
minutes. Remove from oven and let cool.
Optional white chocolate coating: Melt coating or white chocolate chips according to package direction. [Be careful…white chocolate is more "sensitive" than dark chocolate or milk chocolate.] Dip cookies halfway
into coating, or use a spoon to drizzle quickly back and forth. Let set completely before storing.

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