Gingerbread Biscotti

1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 1/4 cups packed dark brown sugar
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 bag Hershey’s cinnamon chips
1/4 cup molasses
2 large eggs
2 cups chocolate chips or coarsely chopped chocolate, for dipping

Preheat the oven to 350°F. Spray 2 baking sheets with cooking spray or line with parchment paper.

Combine flours, brown sugar, baking powder, baking soda, salt, spices and cinnamon chips in the bowl of a stand mixer. Mix on low speed just to combine. In a small bowl, combine eggs with molasses and stir well. With the mixer on low speed, pour egg mixture into dry ingredients and mix until just combined. Dough will be slightly crumbly.

Divide the dough into two equal halves and form into two 10-inch logs on the prepared baking sheets. The logs should be about 10 inches long by 4 inches wide (they will spread during baking), and about 1 1/2 – 2 inches deep. Bake for about 30 minutes, then allow to cool for 10 minutes. Using a long serrated knife slice each log into 3/4-inch to 1-inch pieces on the diagonal. Separate on the baking sheet so that the sides are not touching. Bake for an additional 10 minutes. Remove from the oven and let cool completely.

Place chopped chocolate or chocolate chips in a double boiler and melt until smooth. Dip half of each biscotti into the chocolate, shake gently to remove excess, and place on wax paper to set.

SOURCE:Annie's Eats