Gingerbread Biscotti

Directions

1. 1
   Heat oven to 350. Lightly spoon flour into measuring cup; level off.
2. 2
   In large bowl, combine flour, 1/3 cup sugar, baking powder and pumpkin pie spice; mix well.
3. 3
   Add butter, molasses, eggs and egg yolk; beat until well blended and dough forms.
4. 4
   Divide dough in half. Shape each half into 10-inch roll; place on large ungreased cookie sheet. Press each half of dough into 10x3-inch rectangle. Brush rectangle with egg white; sprinkle with 1 tablespoon sugar. Discard any remaining egg white.
5. 5
   Bake at 350 for 20 minutes or until lightly browned. Cool on cookie sheets 15 minutes.
6. 6
   With serrated knife, cut each rectangle crosswise into 1/2-inch slices. Place slices, cut side down, on same cookie sheet.
7. 7
   Return to oven; bake 10 minutes. Turn cookies; bake an additional 5 to 10 minutes or until crisp and deep golden brown.
8. 8
   Immediately remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.
9. 9
   Meanwhile, melt white chocolate in small saucepan over low heat, stirring constantly. Drizzle over cooled cookies.