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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
  • Total Time
    Prep: 45 min. + chilling Bake: 35 min. + cooling
  • Makes
    2-1/2 dozen

Ingredients

  • 1/3 cup butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup molasses
  • 3 large 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.
  • 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.
Nutrition Facts
1 each: 226 calories, 10g fat (5g saturated fat), 27mg cholesterol, 83mg sodium, 31g carbohydrate (13g sugars, 1g fiber), 4g protein.
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