Gingerbread Biscotti

Every Christmas, I like to learn a new winter-ish dessert recipe.  They inevitably include my baking nemesis--melted chocolate.  However, several burnt bags of chocolate chips later, I usually conquer the darn things and embark on yet another year of cooking without a double-boiler.  This year's recipe was Gingerbread Biscotti.  The flavor is not too intense (you could make them spicier if you'd like), but pleasantly Christmasy & excellent with coffee, a mocha, or hot tea.  Per the many requests I've received, here's the recipe (changed significantly from this one.)

Gingerbread Biscotti

Ingredients

• 1 stick of butter
  
• 1 cup white sugar (or a little less)
  
• 3 eggs
• 1/4 cup molasses
• 2 1/4 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1 1/2 tablespoons ground ginger
• 3/4 tablespoon ground cinnamon
• 1/2 tablespoon ground cloves
• 1/4 teaspoon ground nutmeg
  [I made all the spice measurements slightly heaping . . . rounded on top? . . . whatever--add a little]
• 1 bag white choc. chips
  

Directions

1. Preheat the oven to 375 degrees F. Grease a cookie sheet.
2. In a large bowl, mix together all dry ingredients and cut in butter until it is in small crumbles; mix in eggs & molasses [I mixed those together first] to form a stiff dough.
3. Divide dough in half, and shape each half into a roll the length of the cookie sheet.  [The dough is a bit crumbly.]  Place rolls on cookie sheet, and pat down [lightly!] to flatten the dough to 1/2 inch thickness.[Finished "loves" are about 4" by 12+".]
   
4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
5. When cool enough to touch, cut into 1/2 inch thick diagonal slices [press a large knife more than "sawing" or else they may crumble]. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy. 
6. Melt white choc chips. [microwaving for 1 min. in a glass bowl works well; just mix in the un-melted ones and they'll melt in too].  Dip the bottoms of each cookie in the chocolate (let the extra drip off).  Place upside-down on the cookie-sheet to harden.  [You could probably dip the melted choc. in crushed peppermint sticks or hazelnuts, but I didn't try that yet].
7. Dare yourself to eat just one and then stop--it's not possible.