Gingerbread Biscotti

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• 3 cups all-purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup butter, softened
• 1/4 cup molasses
• 2 eggs
• 1 egg yolk
• 1 egg , beaten
• 1 tablespoon sugar
• 3 ounces chocolate baking bar or 3 ounces vanilla candy coating, chopped

Recipe

• 1 heat oven to 350. lightly spoon flour into measuring cup; level off.
• 2 in large bowl, combine flour, 1/3 cup sugar, baking powder and pumpkin pie spice; mix well.
• 3 add butter, molasses, eggs and egg yolk; beat until well blended and dough forms.
• 4 divide dough in half. shape each half into 10-inch roll; place on large ungreased cookie sheet. press each half of dough into 10x3-inch rectangle. brush rectangle with egg ; sprinkle with 1 tablespoon sugar. discard any remaining egg .
• 5 bake at 350 for 20 minutes or until lightly browned. cool on cookie sheets 15 minutes.
• 6 with serrated knife, cut each rectangle crosswise into 1/2-inch slices. place slices, cut side down, on same cookie sheet.
• 7 return to oven; bake 10 minutes. turn cookies; bake an additional 5 to 10 minutes or until crisp and deep golden brown.
• 8 immediately remove from cookie sheets; place on wire racks. cool 15 minutes or until completely cooled.
• 9 meanwhile, melt chocolate in small saucepan over low heat, stirring constantly. drizzle over cooled cookies.