Gingerbread Biscotti

Recipe by Ashleigh Evans of Dash of Evans

The perfect holiday snack! Recipe by @DashOfEvans

Preheat oven to 350° F. Coat a baking sheet with parchment paper or spray with cooking spray.
In a small bowl, mix baking powder, spices, salt and flour. Set aside.
In a stand mixer, beat together butter and sugar on medium speed, until fluffy. Add eggs, one at a time. Next, add molasses and vanilla extract. Mix until well incorporated. Keeping the mixer on low, add flour mixture from small bowl.
Spray hands with cooking spray and break the dough into two pieces. Shape each half into a rectangle. Place on baking sheet.
Bake until golden brown, around 25 to 27 minutes. Let cool for 20 minutes and reduce oven heat to 325° F.
Using a sharp knife, slice each loaf into1/2- to 3/4-inch slices. Place each of the slices back onto cooking sheet, cut side down, and bake until toasted (about 8 minutes).
While the biscotti is toasting, melt white chocolate chips in the microwave, according to package. Put the melted chocolate in a sandwich baggie and snip off a very small piece of the corner. Once the cookies are out of the oven, drizzle with chocolate and sprinkles.