Perfect with morning coffee or on your holiday cookie tray.
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2 1/3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon ground cloves
1/2 cup Land O Lakes® Butter softened
1/2 cup sugar
3/4 teaspoon salt
1/4 cup blackstrap molasses
2 large Land O Lakes® Eggs
1/2 cup finely chopped crystallized ginger
8 ounces white chocolate baking bar, chopped
Crystallized ginger, if desired
Heat oven to 325ºF.
Combine flour, ginger, cinnamon, baking powder and cloves in bowl. Set aside.
Combine butter, sugar and salt in another bowl; beat at medium speed until well mixed. Add molasses and eggs; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed. Add 1/2 cup crystallized ginger; mix well.
Shape dough into 2 (10-inch) logs on ungreased baking sheet. Flatten each log to 2 inch width. Bake 25 minutes. Cool 10 minutes. Remove logs to cutting board.
Cut logs diagonally into 3/4-inch slices with serrated knife. Place cut-side down onto baking sheet. Bake 10-12 minutes or until lightly browned on bottom. Turn cookies; continue baking 12-15 minutes or until lightly browned on bottom. Cool completely.
Melt baking bar according to package directions. Dip ends of cookies into chocolate; top with additional crystallized ginger, if desired. Place onto waxed or parchment paper until chocolate is set.
Use 2 spatulas to lift logs to cutting board.
Explore reviews fromour online community
I like making biscotti since they can be made ahead and still enjoyed for the holidays. Great recipe. Doubled and only dipped some in white chocolate. Nice gingerbread flavor. Have been making your Cherry Eggnog biscotti yearly and will now make this recipe as well. The most work was chopping the crystallized ginger - maybe it can be purchased chopped....will have to keep an eye out!
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