Gingerbread Biscotti

1/4 cup butter
3/4 cup dark brown sugar
2 eggs
1/4 cups molasses
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 cup slivered almonds
1/2 cup minced candied ginger
white chocolate coating

In large bowl, mix butter and sugar. Beat in the eggs. Then mix in molasses. Add the flour, baking powder, soda, salt, ginger, cinnamon, cloves and nutmeg until smooth. Fold in almonds and candied ginger.

Divide dough in half onto lightly greased baking sheet. Spray hands with non-stick spray and form each half into a log about 3-4 inches wide and 1 inch high. Place the 2 inches apart and bake for 35-40 minutes at 350 degrees.

Lower temp to 300 degrees. Cool logs for 10 minutes, then with serrated knife cut each log into 1/2 inch pieces. Place back on baking sheets, cut side down. Bake 10 minutes.

Flip pieces over and bake another 10 minutes. Remove from oven and let cool.

Melt white chocolate according to package directions. Drizzle or dip biscotti pieces with melted chocolate.

(I can't remember where I originally found this recipe, but I have been making it for several years and it has become one of my favorite holiday treats!)