SNOWCAPPED GINGERBREAD BISCOTTI

Snowcapped Gingerbread Biscotti image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Cookies

Number Of Ingredients 15

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1/3 cup(s) butter, room temperature
1 cup(s) light brown sugar, firmly packed
1/4 cup(s) light molasses
3 large eggs
3 1/4 cup(s) all purpose flour
1 tablespoon(s) cinnamon
1 teaspoon(s) nutmeg, ground
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/2 teaspoon(s) allspice, ground
1/2 teaspoon(s) cloves, ground
1 cup(s) nuts, your choice
1/4 cup(s) crystallized ginger, chopped
1 cup(s) butterscotch chips
1 cup(s) white chocolate chips

Steps:

In a large bowl, cream butter & brown sugar until light & fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice & cloves; gradually add to creamed mixture & mix well. Stir in hazelnuts & ginger.
Divide dough in 1/2. Cover & refrigerate for 30 minutes.
On a lightly floured surface, shape dough into 2 10" x 3" logs. Transfer to greased baking sheets. Bake at 350 degrees F. for 20 - 25 minutes or until lightly browned & firm to the touch.
Transfer to a cutting board; cut diagonally with a sharp knife into 1/2" slices. Place cut side down on greased baking sheets. Bake for 7 - 9 minutes on each side or until lightly browned. Remove to wire racks to cool.
Dip biscotti halfway into melted butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch coated ends partially into melted white chocolate chips; shake off excess. Place on waxed paper until set. Store in an airtight container.