Snowcapped Gingerbread Biscotti

Name: Snowcapped Gingerbread Biscotti
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

15 ingredients

7 steps

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

1

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.
2

Divide dough in half. Cover and refrigerate for 30 minutes.
3

On a lightly floured surface, shape dough into two 10-in. x 3-in. logs. Transfer to greased
4

. Bake at 350° for 20-25 minutes or until lightly browned and firm to the touch.
5

Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on greased
6

. Bake for 7-9 minutes on each side or until lightly browned. Remove to wire racks to cool.
7

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.