Snowcapped Gingerbread Biscotti

• 1/3 cup butter, softened
• 1 cup packed brown sugar
• 1/4 cup molasses
• 3 large eggs
• 3-1/4 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 cup hazelnuts, toasted and chopped
• 1/4 cup finely chopped crystallized ginger
• 1 cup butterscotch chips, melted
• 1 cup vanilla or white chips, melted

1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice and cloves; gradually add to creamed mixture and mix well. Stir in hazelnuts and ginger.
2. Divide dough in half. Cover and refrigerate for 30 minutes.
3. On a lightly floured surface, shape dough into two 10-in. x 3-in. logs. Transfer to greased
4. . Bake at 350u0b0 for 20-25 minutes or until lightly browned and firm to the touch.
5. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on greased
6. . Bake for 7-9 minutes on each side or until lightly browned. Remove to wire racks to cool.
7. Dip biscotti halfway into melted butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch-coated ends partially into melted vanilla chips; shake off excess. Place on waxed paper until set. Store in an airtight container.

butter, brown sugar, molasses, eggs, flour, ground cinnamon, ground nutmeg, baking powder, salt, ground allspice, ground cloves, hazelnuts, crystallized ginger, butterscotch chips, vanilla

Taken from www.tasteofhome.com/recipes/snowcapped-gingerbread-biscotti/ (may not work)