Gingerbread Hazelnut Biscotti with White Chocolate & Sprinkles

Preheat oven to 350 degrees. In a large bowl cream together butter and granulated sugar. I use a stand mixer for this or an electric hand mixer. Next beat in vanilla extract, molasses and eggs.

In a separate medium bowl whisk and combine flour, baking powder, salt, ground cinnamon, ground ginger, ground cloves and ground nutmeg.

Combine the flour mixture with the egg and sugar mixture. Then add in the chopped hazelnuts. Mix until just combined.

Spread dough out on a piece of parchment paper and form it into a 10 inch by 7-inch rectangle (approximately). You will be able to move your dough easily to the baking sheet without it sticking to your work surface.

Pick up the parchment paper with the dough on it and move it to a baking sheet. Bake the dough for about 25-30 minutes rotating it during the cooking process. Dough should be golden brown but not completely done.

Allow the slab to cool for about 5 minutes then with a sharp knife cut the biscotti into 1-inch-thick bars. Place the bars back on the cookie sheet, reduce the oven to 300 degrees and bake for another 25-35 minutes turning the biscotti over during the cooking process. Bake until biscotti has dried and stiffened.

Once biscotti is done baking allow to completely cool before applying the chocolate.

Melt 1 to 1 1/2 cups of white chocolate in the microwave.

Drizzle the cookies with the chocolate. I use a spoon then zig zag back and forth. Sprinkle with sanding sugar or desired sprinkles. Allow for chocolate to harden and cool.

Serve and enjoy!