Gingerbread Biscotti

Total Time: 3 hrs Preparation Time: 2 hrs 20 mins Cook Time: 40 mins

Ingredients

• 3/4 cup crystallized ginger
• 2 tablespoons ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 6 tablespoons butter, softened
• 2 eggs
• 1/4 cup light molasses
• 2 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1 egg
• 1 teaspoon water
• 4 teaspoons sugar, larger crystals, if possible

Recipe

• 1 finely chop one half of the ginger, and coarsely chop the other half. set aside.
• 2 in a large bowl, combine ground ginger, allspice, cinnamon, nutmeg, and both sugars.
• 3 beat in butter, then eggs and molasses, until smooth.
• 4 stir in chopped crystalized ginger.
• 5 sift in flour and baking powder. beat until just mixed. dough should be thick and a little sticky.
• 6 divide dough in half and wrap with plastic wrap. chill for 2-3 hours.
• 7 preheat oven to 375°f.
• 8 on a greased pan or one lined with parchment paper, shape each portion of dough into a log (1/2 inch thick, 2 inches wide, and 12 inches long), 2 inches apart.
• 9 beat the egg and water until frothy. lightly brush onto logs (you won't use all of it). sprinkle each log with two teaspoons of the sugar.
• 10 bake for 25-30 minutes, then remove from oven. let cool for about 5-10 minutes.
• 11 with a serrated knife, slice each loaf into 1/2 inch thick slices. place slices back on cookie sheet, cut side down and put back into the oven. bake for another 10 minutes, flipping after 5 minutes.
• 12 cool completely. cookies will crisp as they cool. store in an airtight container.