Soft Gingerbread Biscotti

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The recipe for these crisp-on-the-outside, soft-on-the-inside biscotti was found in the 2009 cookbook gingerbread.

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Steps

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Position a rack in the middle of the oven & preheat the oven to 350 degrees f.

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Line a large baking sheet with parchment paper.

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In a large bowl , whisk together the flour , baking powder , salt , just 2 teaspoons of the ginger & 2 teaspoons of the cinnamon , as well as the cloves , the 3 / 4 cup of granulated sugar & all of the brown sugar.

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In a medium bowl , whisk together the eggs , butter & vanilla extract , then pour this egg mixture into the flour mixture , stirring with a wooden spoon until dough comes together in a soft & slightly sticky mass.

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Turn dough out onto a lightly floured work surface & knead several times until smooth.

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Divide dough in half , then shape each piece into a log about 8 inches long & 2 inches wide before setting each log some 3 inches apart on the prepared baking sheet.

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In a small bowl , stir together the remaining 1 teaspoon of ginger , 1 teaspoon of cinnamon & the 3 tablespoons of granulated sugar.

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Brush the logs with the egg white & sprinkle each.

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Ingredients

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all-purpose flour, baking powder, salt, ground ginger, ground cinnamon, ground cloves, granulated sugar, light brown sugar, eggs, unsalted butter, vanilla extract, egg white