Gingerbread Biscotti

ingredients

1/2 cup unsalted butter
1/2 cup granulated white sugar
1/2 cup firmly packed light brown sugar
1/4 cup dark molasses (not blackstrap)
2 eggs
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/4 teaspoon cloves, ground
1/4 teaspoon salt

method

Prepare two small or one large baking sheet with parchment paper or silicon baking mat. Preheat oven to 350° F.

In a large bowl with an electric mixer or the bowl of an stand mixer, beat white and brown sugars, butter and molasses until smooth.Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger. Add to egg mixture and mix until blended.

Dough will be moist and somewhat sticky (almost thick batter-like). Spoon dough into two piles on baking sheets (**Note, these really, really spread so be sure you leave lots of space in between if baking on one sheet**) Using the back of a spoon, shape the dough into two 9" x 2" inch logs. If you like, you could wet hands and smooth the logs, but it isn't necessary unless you like really smooth biscotti.

Bake in a 350° F. oven until browned at edges and firm, about 25-30 minutes (cooking time will vary depending on thickness but you want to cook it until it is cooked through and no longer doughy in the centre). Remove from oven and reduce oven heat to 300° F

Let loaves stand on baking sheets until cool enough to touch (about 5 minutes). Remove to a cutting board and cut into long, 1/2 to 3/4-inch thick slices. .

Place slices on baking sheets with a cut side down. Return to oven and bake at 300° F. for 4-5 minutes . Remove from oven, flip biscotti over to expose the other cut side and bake 4-5 minutes more. (for classic, crunchy "dunking" biscotti - cook for 2-3 per sidefor a little softer biscotti)

Remove from oven, transfer biscotti to racks and let cool completely. Don't worry if they still seem soft, they will crisp up nicely as they cool. Once cool, store in an airtight container for up to a month or freeze for longer storage. It you'd like to dress them up, dust with powdered icing sugar or dip the bottom in white chocolate or an icing sugar glaze.

Adapted from a Southern Living magazine recipe