Gingerbread Biscotti

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 cup firmly brown sugar dark packed
• 0.5 cup butter softened
• 1 cup crystallized ginger chopped
• 2 large eggs 
• 2 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 1 teaspoon ground ginger 
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 8 ounces chocolate white melted
• 1 cup almonds whole

Equipment

• baking sheet
• oven
• wire rack
• hand mixer
• wax paper
• serrated knife

Directions

1. Preheat oven to 37
2. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugars, beating well. Beat in eggs.
3. Combine flour and next 5 ingredients; add to butter mixture, beating at low speed until blended. Stir in almonds and crystallized ginger.
4. Divide dough in half. Using floured hands, shape each portion into a log 3 inches wide and 1 inch high.
5. Place on a lightly greased cookie sheet.
6. Bake 25 minutes. Cool 5 minutes on cookie sheet; remove to a wire rack, and set aside until cool to the touch. Reduce oven temperature to 32
7. Cut each log crosswise into 1/2-inch slices with a serrated knife.
8. Place slices on ungreased cookie sheets.
9. Bake 7 minutes; turn cookies over, and bake 7 more minutes. Cool completely on wire racks.
10. Dip ends of biscotti in melted white chocolate.
11. Place biscotti on wax paper until chocolate hardens.