Gingerbread Biscotti

Happy Thanksgiving everyone! I'll be thinking of you all, slaving away in the kitchen while we're eating out at our favorite restaurant. I'm being catered to this year instead of catering for. I'm going to enjoy every minute of it.

I hope you're not being affected by the big storm crossing the country...we're expecting lots of rain and cooler weather, but South Florida pretty much gets a miss. It's travel that affects us...I'm hoping my daughter gets down from NYC without huge delays.
And then you know what follows Thanksgiving: Black Friday. I'd do anything to avoid it, but when my daughter comes home to visit, it's almost the only time she has to shop. I am NOT looking forward to it. 

So....do you have time for some gingerbread recipes?  I got carried away with a gingerbread theme this year and made three different gingerbread-type recipes, all in one day! LOL.
Here's the first: Gingerbread Biscotti. These biscotti are delicious fun to serve with eggnog, coffee or just plain milk. Easy to make too. Don't you love the smell of gingerbread in the house? Better even than bread!

Gingerbread Biscotti 
Jillianpie via Epicurious

Ingredients:

1/4 C butter

3/4 C packed dark brown sugar

2 large eggs

1/4 C molasses

2 1/2 C all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1 1/2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp ground nutmeg

1/2 C macadamia nuts

White chocolate

Method:

Preheat oven to 350 degrees F.

In a large mixing bowl beat together butter and sugar until there are no lumps of sugar. Beat in the eggs, then blend in the molasses. Add the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg. Blend until smooth. Fold in the almonds (and candied ginger if using).

Divide the dough in half onto a lightly greased baking sheet. Spray your hands generously with nonstick spray (dough will be sticky) and form each half into a log about three or four inches wide and one inch high. Place them two inches apart. Bake dough for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Lower oven temperature to 300 degrees F.

Cool logs for 10 minutes on the sheet, then transfer to a cutting board. With a serrated knife, cut each log into one-half-inch slices. Place the slices cut-side down on baking sheet and return to oven to toast. Remove after 10 minutes and flip all of the cookies over. Toast an additional 10 minutes. Remove from oven and let cool.

Optional white chocolate coating: Melt coating or white chocolate chips according to package directions. Dip cookies halfway into coating, or use a spoon to drizzle quickly back and forth. Sprinkle with crushed peppermint before the chocolate has set. Let set completely before storing.