GINGERBREAD BISCOTTI 1/2 cup granulated sugar ...

GINGERBREAD BISCOTTI
1/2 cup granulated sugar

1/4 cup butter

1/4 cup molasses

1 eggs

1 tsp vanilla

1 1/2 cups all-purpose flour

1 tsp baking powder

2 teaspoons ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 cup dried cranberries, chopped (optional)

white chocolate chips (optional)

Preheat oven to 350* and line a sheet pan with parchment paper.

Cream together butter, sugar, and molasses until light and fluffy.
Add egg and vanilla, mix until fully incorporated.
In a small bowl, sift together flour, baking powder, and spices.
Add dry ingredients to wet mixture, a little at a time, until combined.

At this point, gently fold in the cranberries, if desired.

Make two logs, about ½ inch thick and four inches wide. Bake at 350* for about 15-18 minutes, or until slightly golden on the edges. (Or, until the log is firm to the touch.)

Allow the logs to cool, then slice on the diagonal, creating roughly 1/2 inch slices.

Turn the slices on their sides, and bake for another 15 – 18 minutes, until crisp.

If using the white chocolate, melt in the microwave or over a double-boiler, and using a pastry bag or parchment cone, pipe a thick line onto one side of the biscotti.

Makes about 2 dozen biscotti.