Gingerbread Biscotti

GINGERBREAD BISCOTTI

Starbucks Copycat Recipe

1 cup butter (softened) 

2 cups sugar 

5 eggs 

grated rind from one orange 

1/2 cup dark molasses 

5 cups flour 

1 tablespoon baking powder 

1 teaspoon salt 

1/4 cloves 

1/2 teaspoon cinnamon 

2 teaspoons powdered ginger 

4 cups toasted pecans (or hazelnuts) 

melted white chocolate, later 

In one bowl blend butter and sugar with a mixer until fluffy. Add eggs one at a time and blend until smooth. Add orange peel and molasses and mix well. In another bowl stir well or sift flour, baking powder, salt, cloves, cinnamon and ginger. Slowly add the dry mixture to the wet mixture with the mixer running. Lightly toast and chop the nuts. Add them to the dough mixture. You'll probably have to use your hands to work them into the dough. Chill the dough for four hours.

Divide the dough into several portions. Roll it into logs about 1 1/2" in diameter a little shorter than the length of your cookie sheet. Flatten the logs a little with your hand and space them 2-3 inches apart on a greased cookie sheet. Bake at 325 degrees for 40-45 minutes until done inside. Remove and cool for 10 minutes. Lower oven temperature to 300 degrees. 

Handling the baked "logs" carefully. With a sharp knife slice them at an angle into 1/2" to 3/4" slices. Place the slices cut side down on baking sheets and bake 10-15 minutes. Turn them over and bake another 10 - 15 minutes until dry. After they are completely cool dip them in melted white chocolate. I usually dip one side lengthwise. After the chocolate is hardened (pop them in the freezer for a few minutes if you're in a hurry) you may store them in tins or jars for months. 

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