I looked through over a dozen Gingerbread Biscotti Recipes and this looked to be the best. And it was !
I’m not much of a dunker, but I’ve heard they’re excellent for dunking.
1/3 cup salted butter, melted
1 cup granulated sugar
3 large eggs, room temperature
1/4 cup molasses
2 1/4 cups all purpose flour
1 cup whole wheat flour
1/2 tsp salt
1 tbsp baking powder
2 tbsp plus 1/4 tsp, ground ginger
1 tbsp ground cinnamon
2 tsp ground cloves
1/2 tsp ground nutmeg
Melted white chocolate for drizzling
Preheat oven to 375. Line cookie sheet with parchment paper
In a large bowl mix together the melted butter, sugar, eggs and molasses. Combine well.
In a separate bowl combine the remaining ingredients. Whisk dry ingredients together to incorporate.
Mix dry ingredients into butter mixture and continue to work it until a thick dough forms
Divide dough in half. Shape each half into logs on your parchment paper. Logs should be roughly 12 x 3 inches.
Pat each log down until it is about 1/2 to 3/4 inch thick.
Bake for 20-25 minutes. Watch that the bottoms do not get overly brown.
Remove from oven and allow to cool enough to handle.
With a sharp serrated knife, cut each log into 3/4 inch thick slices.
Turn each slice on its side and bake again for about 5-7 minutes.
Turn each cookie over and bake another 5-7 minutes. Cookies should feel dry and look crispy.
Let cool completely to room temperature.
Drizzle with melted white chocolate. (Don’t skip this step, they’re heavenly with the chocolate!)
Thank you Chew Out Loud: Recipe