Gingerbread Biscotti

Let's get started!

1. Preheat oven to 350F°. Prepare two baking sheets lining them with parchment paper. 
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon ginger, nutmeg, cloves and candied ginger. Set aside. 
3. In a large bowl, use an electric mixer to cream together the butter and brown sugar until combined, about 2-3 minutes. 
4. Add the eggs, vanilla extract and molasses. Mix until combined.
5. Add in the flour mixture, mix until no flour streaks remain and dough forms. 
6. Divide dough in half, flour your hands and form dough into two flattened logs on the prepared baking sheets. The logs should be 12-inches long and 2-inches wide. 
7. Using a small sifter filled with powdered sugar, sprinkle one of the logs with a dusting of powdered sugar. 
8. Bake for 30 minutes, until slightly firm to the touch. Cool on the baking sheets 5-10 minutes.
9. Transfer to a cutting board and cut into 3/4-inch slices. Arrange the biscotti cut sides down, on the baking sheet.
10. Bake slices an additional 10 minutes, until crisp. Let cool 10 minutes.

TIME TO DECORATE

1. Melt the white chocolate and pour into a tall glass. 
2. Dip the biscotti without powdered sugar halfway into the white chocolate. Sprinkle with red and green sprinkles while chocolate is wet.
3. Place on a baking sheet lined with parchment paper to set at room temperature for 20 minutes.