Gingerbread Biscotti

Inspired by a recipe in Fine Cooking

2 1/4 cups flour

1 1/4 cups brown sugar

2 teaspoons ginger

1 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon allspice

1 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/4 cup molasses

2 tablespoons crystallized ginger

1/2 cup chopped white chocolate

1/2 cup chopped white chocolate, for drizzle

Preheat oven to 350º. Line baking sheet with parchment and set aside.

Whisk all dry ingredients together and set aside. In a measuring cup, whisk together eggs and molasses. With your mixer on low, pour in the egg mixture,  and mix till well combined.

Divide dough in half and form each half into a log about 10 inches x 1 1/2 inches.  Place logs about 4 inches apart on baking sheet and bake for 30-35 minutes, till surface springs back when gently touched.  Cool 10 minutes.

Carefully remove log from parchment to a cutting board. With a serrated knife, cut log into 3/4 inch slices on the diagonal. Repeat with second log. Place slices back on parchment lined pans, cut sides down. Bake 10-20 minutes, depending on how dry and crunchy you like your biscotti. I baked mine 10 minutes more.

Remove to cooling rack. When cool, use microwave melt 1/2 cup white chocolate in a ziplock bag. Snip end and drizzle melted chocolate over biscotti.