Holiday Recipes: Gingerbread Biscotti Recipe

I found this recipe last week when I was going through some of my magazines. This particular recipes was found in the Family Fun magazine. I have modified the recipe to my tastes.

Gingerbread Biscotti

2 cups flour
1 tsp baking powder
1 1/2 tsp ground ginger
3 tsp cinnamon
1/4 tsp salt
6 tbsp unsalted butter
1 cup brown sugar
2 large eggs
3 tbsp light molasses
2 tsp vanilla extract
8 oz white chocolate chips

Preheat oven to 350 degrees and light grease a cookie sheet.  In a medium size bowl, soften butter but don’t let it totally melt.  Add sugar, vanilla and molasses and mix until light and fluffy. Add eggs and mix well. In another bowl, mix together flour, ginger, cinnamon, and salt. Once mixed together, add flour mixture to egg mixture. Mix well.  With slightly wet hands, halve the dough and shape each piece into a 2 1/2 by 9 inch rectangle.

Bake until they’re golden brown and their tops are just starting to crack, about 25 minutes.  Remove from oven and allow the loaves to cool slightly. Reduce oven temperature to 325 degrees.  Using a sharp knife, cut into 3/4″ thick slices. Place the slices cut side down on the baking sheet and bake them until they’re toasted, about 8 minutes per side.  They will feel slightly soft but once they cool, they will crisp up. Transfer to rack to cool completely.

Melt the white chocolate chips in a heat-safe bowl according to the package directions. Either dip one end of the biscotti into the chocolate or drizzle the chocolate over the biscotti. Let cool before serving.