Gingerbread Cinnamon Chip Biscotti:
(yield ~ 2 dozen) depending on size)
1 stick (1/2 Cup) unsalted butter, room temp
1/2 Cup dark brown sugar, packed
1/2 Cup granulated sugar
1/2 Cup unsulphured molasses (such as Grandmas)
2 large eggs
3 1/4 Cups all purpose flour
1 Tbsp. baking powder
1 1/8 tsp. cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. allspice
1/8 tsp. ground white pepper
1/2 tsp. kosher salt
1/4 Cup + 2 Tbsp. mini cinnamon chips (you can find them online from King Arthur or sometimes in baking shops) If you can’t find them; you can leave them out.
Cream the butter and sugars until light and fluffy; about 3-4 minutes. Add in the molasses and mix til combined. Add in the eggs one at a time and mix on medium low speed until combined. In a separate medium bowl combine all the dry; from flour on down the rest of the list. Add in the dry ingredients 1/3 at a time until combined; taking care not to over mix. Stir in the cinnamon chips.
Preheat the oven to 325 F degrees. Divide the dough into thirds or half depending on how big you like your biscotti.
I did mine into small-medium form size and shaped a long rectangular shape into a parchment lined baking sheet into a 2 inch wide x 10 inch long shaped strip; the dough will spread (width wise) to about double once baked. Bake your cookie “slab” at 325 degrees for about 15 minutes or until a skewer inserted comes out clean. Remove from the oven and let sit on a wire rack for 10 minutes. Decrease the oven to 300 degrees.
Cut the slab into diagonal 3/4 inch slices. Set onto a clean parchment paper lined sheet spaced apart and bake for another 10 minutes (stopping half way to turn over each cookie) or until firm. The cookies will firm up further once cool. Repeat with your other portioned out dough to bake off the rest or shape larger if you like.