snowcapped gingerbread biscotti

Name: Snowcapped Gingerbread Biscotti
Prep time: 45 min
Cook time: 35 min
Yield: 2
Ingredients: 1/3 cup(s) butter, room temperature; 1 cup(s) light brown sugar, firmly packed; 1/4 cup(s) light molasses; 3 large eggs; 3 1/4 cup(s) all purpose flour; 1 tablespoon(s) cinnamon; 1 teaspoon(s) nutmeg, ground; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) allspice, ground; 1/2 teaspoon(s) cloves, ground; 1 cup(s) nuts, your choice; 1/4 cup(s) crystallized ginger, chopped; 1 cup(s) butterscotch chips; 1 cup(s) white chocolate chips

(1 rating)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Perfect Christmas Cookies! And pretty too!

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(1 rating)

yield 2 1/2 Dozen

prep time 45 Min

cook time 35 Min

Ingredients For snowcapped gingerbread biscotti

1/3 c

butter, room temperature
1 c

light brown sugar, firmly packed
1/4 c

light molasses
3 lg

eggs
3 1/4 c

all purpose flour
1 Tbsp

cinnamon
1 tsp

nutmeg, ground
1/2 tsp

baking powder
1/2 tsp

salt
1/2 tsp

allspice, ground
1/2 tsp

cloves, ground
1 c

nuts, your choice
1/4 c

crystallized ginger, chopped
1 c

butterscotch chips
1 c

white chocolate chips

How To Make snowcapped gingerbread biscotti

1
In a large bowl, cream butter & brown sugar until light & fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice & cloves; gradually add to creamed mixture & mix well. Stir in hazelnuts & ginger.

2
Divide dough in 1/2. Cover & refrigerate for 30 minutes.
3
On a lightly floured surface, shape dough into 2 10" x 3" logs. Transfer to greased baking sheets. Bake at 350 degrees F. for 20 - 25 minutes or until lightly browned & firm to the touch.
4
Transfer to a cutting board; cut diagonally with a sharp knife into 1/2" 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 butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch coated ends partially into melted white chocolate chips; shake off excess. Place on waxed paper until set. Store in an airtight container.
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