Gingerbread Biscotti II

Makes 24 biscotti
Adapted from Taste of Home

1/3 cup unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1/4 cup molasses
3 eggs
3 1/4 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 heaping cup pecans, toasted and chopped
1/4 cup finely chopped crystallized ginger
9-10 ounces white baking chocolate, melted
9-10 ounces semi-sweet or dark chocolate, melted

In a stand ixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in molasses then add the eggs, one at a time, beating well after each addition. In a separate, medium bowl, sift together the flour, cinnamon, nutmeg, baking powder, salt, allspice and cloves; gradually add to creamed mixture and mix well. Stir in the pecans and ginger.

Divide the dough in half and turn the two halves onto a baking sheet lined with parchment paper. Refrigerate, covered, for 30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.

Form the dough into two 10" by 3" by 1" logs-ish. It only matters that they are roughly the same size and shape, like flat oblong patties. Bake for 20-25 minutes or until lightly browned and firm to the touch.

Transfer the patties to a cutting board; cut diagonally with a sharp knife into 1" slices. Place cut side down on back on the baking sheets. Bake for 7-9 minutes on each side or until lightly browned. Remove to wire racks to cool.

Melt the first chocolate. Line another baking sheet with wax paper. Dip each biscotti halfway into the melted white chocolate chips; shake off excess. Place on waxed paper in the fridge until set. Melt second chocolate. Dip white-chocolate-coated ends partially into melted dark chocolate chips; shake off excess. Place on waxed paper until set. Store in an airtight container.