Gingerbread Biscotti

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup firmly packed dark brown sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup whole almonds
• 1/21/2 cup chopped crystallized ginger
• 8 ounces white chocolate, melted

1. Preheat oven to 375u0b0. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugars, beating well. Beat in eggs.
2. Combine flour and next 5 ingredients; add to butter mixture, beating at low speed until blended. Stir in almonds and crystallized ginger.
3. Divide dough in half. Using floured hands, shape each portion into a log 3 inches wide and 1 inch high. Place on a lightly greased cookie sheet.
4. 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 325u0b0.
5. Cut each log crosswise into 1/2-inch slices with a serrated knife. Place slices on ungreased cookie sheets.
6. Bake 7 minutes; turn cookies over, and bake 7 more minutes. Cool completely on wire racks.
7. Dip ends of biscotti in melted white chocolate. Place biscotti on wax paper until chocolate hardens.

butter, sugar, brown sugar, eggs, flour, baking powder, ground cinnamon, ground ginger, ground cloves, salt, whole almonds, ginger, white chocolate

Taken from www.myrecipes.com/recipe/gingerbread-biscotti (may not work)