SNOWCAPPED GINGERBREAD BISCOTTI

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They are dipped in white chocolate and great to add to the Christmas cookie platter.

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  • 2

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 each baking powder and salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 cup hazelnuts, toasted and chopped
  • 1/4 cup candied or crystallized ginger, finely chopped
  • 1 cup butterscotch chips
  • 1 cup vanilla or white chips, melted

Preparation

Step 1

1. In a large mixing 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.

2. Divide dough in half. Cover and refrigerate for 30 minutes.

3. On a lightly floured surface, shape dough into two 10-inch x 3 inch logs. Transfer to greased baking sheets. Bake at 350 degrees F for 20-25 minutes or until lightly browned and firm to the touch.

4. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-inch 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.

5. Dip biscotti halfway into melted vanilla or white chips; shake off excess. Place on waxed paper until set. Store in airtight container.

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