Gingerbread Biscotti

Preheat oven to 350 degrees and line two baking sheets with parchment paper.

In a medium bowl, beat together the butter, sugar, spices, salt and baking powder until light and creamy. Add the eggs and molasses and beat to combine. The mixture may appear curdled.

Turn your mixer to low speed and gradually add the flour, forming a wet, sticky dough.

Divide the dough into two equal portions and transfer to respective baking sheets.

Form each portion into a 9-1/2”x2” log, about 3/4-inch tall. Smooth any lumps on the top or sides.

Bake for 25 minutes. Remove from oven. Reduce oven temperature to 325 degrees.

Let the biscotti cool for 5 minutes before gently using a serrated knife to slice each log crosswise into 1/2” to 3/4” slices. Alternatively, you can slice the biscotti on a diagonal for longer pieces.

Lay the slices cut side down on the baking sheet and return to oven for 15-20 minutes or until crispy. The centers of the biscotti will still be slightly soft in the middle but will harden as they cool.

Remove the biscotti from the baking sheet and place on a cooling rack.

Once biscotti are cooled, dip one side into melted chocolate. Let the excess drip off. Place the dipped biscotti back onto the baking sheets and let the chocolate harden.

Store the biscotti in an airtight container for up to 2 weeks.