Gingerbread Biscotti
This Gingerbread Biscotti recipe is from Mary Kay Chicoine. Feel free to send samples. I will be more than happy to taste-test any variety of biscotti (without walnuts!) that shows up at my house!

3 cups all purpose or unbleached 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 white, beaten
1 tablespoon sugar
3 oz. white chocolate baking bar or vanilla-flavored candy coating, chopped

1. Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/3 cup sugar, baking powder and pumpkin pie spice; mix well. Add butter, molasses, eggs and egg yolk; beat until well blended and dough forms.

2. Divide dough in half. Shape each half into a 10-inch roll; place on large ungreased cookie sheet. Press each half of dough into 10 x 3-inch rectangle.
Brush rectangles with egg white; sprinkle with 1 tablespoon sugar. Discard any remaining egg white.

3. Bale at 350 degrees for 20 minutes or until lightly browned. Cool on cookie sheets 15 minutes.

4. With serrated knife, cut each rectangle crosswise into 1/2-inch slices.
Place slices, cut side down, on same cookie sheet.

5. Return to oven; bake 10 minutes. Turn cookies; bake an additional 5 to 10 minutes or until crisp and deep golden brown. Immediately remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely
cooled.

6. Meanwhile, melt white chocolate in small saucepan over low heat, stirring constantly. Drizzle over cooled cookies.

Makes 30 cookies.

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