Gingerbread Biscotti with Almonds, Orange and White Chocolate

Baking Biscotti at least once a week has given me the chance to do quite a bit of experimenting.  Both Bill and I love spice cookies such as gingersnaps and hermits so why not spicy biscotti?  I was very disappointed to learn with a quick google search that I wasn't the originator of this idea but there is always room for improvement on the recipes that are already out there.  I used the spice mix from my mother-in-law's molasses cookies and added some grated orange zest and almonds for additional texture and flavor.  The white chocolate adds a satiny finish and is delicious when dipped into a steaming cup of cappuccino.  I used Green and Black's Organic White Chocolate.  This particular chocolate does not resemble the sugary flavor of "white baking chips".  It melted beautifully but required more time to set.  In this case I left the cookies overnight before boxing them up.  Enjoy!

Gingerbread Biscotti with Orange, Almonds and White Chocolate Drizzle

Preheat oven to 350 degrees.

In standing mixer combine and mix using paddle attachment:

5 tablespoons unsalted butter at room temperature
1 cups plus 2 tablespoons packed brown sugar

When fluffy mix in:

1/4 cup molasses

2 large eggs at room temperature (one at a time)

Zest from one orange (I used Cara Cara for this)

Combine and sift in separate bowl:
2 teaspoons ground ginger

¾  teaspoon cloves

1 teaspoon cinnamon

2-1/4 cups unbleached all-purpose flour
1-1/4 tsp. baking powder
1/2 tsp. kosher salt  
1/4 tsp. baking soda

With mixer on low, slowly add the sifted dry ingredients to the egg mixture.  Mixing only until incorporated and scraping bowl when necessary.  Then add in:

Add 1 cup almonds.  I used sliced almonds but you can also use whole.

Have on hand for drizzle after baking and cooling:

1 3.5 oz package of white chocolate.  I used Green and Black’s Organic White Chocolate with Vanilla.

Line cookie sheets with parchment paper.  Shape the dough into approximately 3 logs that are two inches wide and the length of your cookie sheet.  If you need to even out the logs you can moisten your fingers with water and pat the dough down into shape.

Bake the cookie logs for approximately 20 minutes until firm to touch and cracking slightly on top (not hard but you shouldn't be able to easily make a depression with your fingertip).  BE CAREFUL because of the amount of sugar and molasses these tend to brown/burn very quickly.

Pull from oven and allow to cool for about 10 minutes.  Reduce oven heat to 325 degrees.  Carefully peel the parchment away from the cookies and place the log on a large cutting board. Take a large sharp knife (I use a chef's knife but you can also use a serrated bread knife).  Cut the logs into 1/2" to 5/8" slices.  Depending on how large you want your cookies you can slice on the diagonal or straight across.  Make sure cookies are about the same size.  I usually do not re-bake the ends of each log – they are to nibble on while the others cook a second time. 

Return the cookies back on the cookie sheet slice face up (or down) and bake for about 7 minutes.  Turn the cookies over and bake another 7 or so minutes until they feel crisp to touch.  They will crisp further once they are out of the oven.

Remove from the cookie sheet and place on a cookie rack to cool.  Once they are completely cooled they can be drizzled with the white chocolate.
I set the cookies on the rack over some parchment paper.  Melt the white chocolate in a small completely dry glass container for 20 to 30 second intervals in the microwave.  (Any droplets of water introduced to the chocolate will cause it to seize). Stir after each interval until completely melted.  Do not burn or the flavor will be off.  

Drizzle the cookies with the melted white chocolate.  I used a fork to get nice strands of chocolate on the cookies.  Store in an airtight container for up to two weeks.  Enjoy!