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Snowcapped Gingerbread Biscotti

This recipe is one of my favorites to add to my holiday cookie trays. The cookies blend the great flavor of gingerbread and biscotti, plus a "snow"-dipped decoration. —Trisha Kruse, Eagle, Idaho

30 ServingsPrep: 45 min. + chilling Bake: 35 min. + cooling

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

Directions

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.

2 of 2

Snowcapped Gingerbread Biscotti (continued)

Directions (continued)

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.

Nutrition Facts: 1 cookie equals 226 calories, 10 g fat (5 g saturated fat), 27 mg cholesterol, 83 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.