Gingerbread Biscotti

By KSmitherman

Ingredients

• 1/3 cup butter, softened
• 1 cup packed 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 cup hazelnuts, toasted and chopped
• 1/4 cup finely chopped crystallized ginger
• 1 cup butterscotch chips, melted
• 1 cup vanilla or white chips, melted

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice and cloves; gradually add to creamed mixture and mix well. Stir in hazelnuts and ginger.
Divide dough in half. Cover and refrigerate for 30 minutes.
On a lightly floured surface, shape dough into two 10-in. x 3-in. logs. Transfer to greased baking sheets. Bake at 350° for 20-25 minutes or until lightly browned and firm to the touch.
Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 7-9 minutes on each side or until lightly browned. Remove to wire racks to cool.
Dip biscotti halfway into melted butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch-coated ends partially into melted vanilla chips; shake off excess. Place on waxed paper until set. Store in an airtight container. Yield: 2-1/2 dozen.