Drizzled Gingerbread Biscotti

• 7 tablespoons butter, softened
• 1 cup sugar
• 3 large eggs
• 1/3 cup molasses
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 5 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoons ground cloves
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon ground nutmeg
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup finely chopped crystallized ginger
• 1-1/4 cups white baking chips
• 1-1/2 teaspoons shortening
• Red Hots

1. Preheat oven to 375u0b0. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, molasses and vanilla. In another bowl, whisk flours, spices, baking powder and salt; gradually beat into creamed mixture. Stir in crystallized ginger.
2. Divide dough in half. On an ungreased
3. , shape each half into a 14x2-in. rectangle. Bake 20-25 minutes or until firm to the touch.
4. Cool on pans on wire racks until cool enough to handle. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place upright 1-in. apart on ungreased
5. . Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool completely.
6. In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over biscotti. Decorate with Red Hots.

butter, sugar, eggs, molasses, vanilla, flour, whole wheat flour, ground ginger, ground cinnamon, ground cloves, ground pepper, ground nutmeg, baking powder, salt, ginger, white baking chips, shortening, red hots

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