These cookies are one of my favorites to add to the holiday cookie trays I make. They have the traditional flavor of gingerbread cookies, the refinement of Italian biscotti and a playful snow-dipped decoration.
—TRISHA KRUSE EAGLE, ID
PREP: 45 MIN. + CHILLING • BAKE: 35 MIN. + COOLING • MAKES: 2 1/2 DOZEN
1/3 cup butter, softened
1 cup packed brown sugar
1/4 cup molasses
3 large eggs
3 1/4 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup hazelnuts, toasted and chopped
1/4 cup finely chopped crystallized ginger
1 cup butterscotch chips, melted
1 cup vanilla or white chips, melted
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice and cloves; gradually add to creamed mixture and mix well. Stir in hazelnuts and ginger.
2. Divide the dough in half. Cover and refrigerate for 30 minutes.
3. On a lightly floured surface, shape dough into two 10x3-in. logs. Transfer to greased baking sheets. Bake at 350° for 20-25 minutes or until lightly browned and firm to the touch.
4. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 7-9 minutes on each side or until lightly browned. Remove to wire racks to cool.
5. Dip biscotti halfway into melted butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch-coated ends partially into melted vanilla chips; shake off excess. Place on waxed paper until set. Store in an airtight container.