I think it's pretty obvious that I love all things ginger. I can't get enough of it! So I decided to put gingerbread-macadamia biscotti in my Christmas treat mailings. I love to get them at Starbucks with a gingerbread latte. They're the perfect afternoon snack.
I adapted a bit from a recipe for ginger-almond biscotti on all-recipes. The best part about the biscotti is they are a hard cookie, so they last a bit longer than other softer cookies.
Gingerbread Macadamia Biscotti
3/4 cup sugar
1/2 cup butter
1/2 cup molasses
3 large eggs
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 tbsp. ground ginger
1 c. chopped macadamia nuts
8 oz. melted white chocolate chips
Cream sugar, molasses and butter. Add eggs, mix in one at a time.
Add in spices, baking powder and soda on low.
Add flour and mix until just combined. Add macadamia nuts.
Place parchment on a baking sheet. Spoon the dough out into 2 logs.
*Tip* Wet your hands a bit when shaping the logs and the dough won't stick to your hands*
Bake until golden brown and firm to the touch in the center, about 30 minutes.
Remove from oven, and let stand until cool enough to handle.
On cutting board, cut logs on diagonal into 1/2-inch-thick slices.
Return pieces cut side down to baking sheet. Re-bake 15-18 minutes.
Cool on wire rack. Drizzle with melted chocolate, cool and store in an airtight container.