Gingerbread Biscotti

Step 1

Heat oven to 350°F. Lightly grease a large cookie sheet; set aside.

Step 2

Combine butter, sugar, brown sugar, ginger, 3/4 teaspoon cinnamon, nutmeg and cloves in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating until well mixed. Add molasses; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. Stir in mini chocolate chips, if desired.

Step 3

Divide dough in half. Shape each half into 12-inch log on lightly floured surface. Place logs 3 inches apart onto prepared cookie sheet. Flatten logs slightly.

Step 4

Bake 22-25 minutes or until lightly browned and tops are slightly cracked. Remove from oven; cool 15 minutes on cookie sheet.

Step 5

Reduce oven temperature to 325°F.

Step 6

Carefully place logs onto cutting surface. Cut into 1/2-inch diagonal slices with serrated knife. Place, cut-side down, onto ungreased cookie sheets.

Step 7

Return to oven. Bake 9 minutes; turn slices. Continue baking 5-7 minutes or until cookies are dry and crisp. Cool completely.

Step 8

Place candy coating into small bowl. Microwave 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth. Stir in 1/4 teaspoon cinnamon.

Step 9

Place cookies onto waxed paper; drizzle with melted candy coating. Let set at room temperature until coating is firm.