Gingerbread Biscotti

Preheat the oven to 325ºF.

Start by creaming the brown sugar and butter together until fluffy. Add the eggs to the batter, one at a time. Next, add the molasses and almonds. Blend together.

Sift the dry ingredients into the batter. Using a low speed on your mixer, blend the flour and batter together. The mixture will be sticky.

Turn the mixture out onto a parchment paper lined baking tray. Lightly flour your hands and press the mixture into a loaf about ¼ inch thick. Bake for 30 minutes.

Remove the biscotti from the oven and turn the temperature of the oven to 300ºF. Across the width, cut the loaf into slices. Turn each slice onto its side. Return to the oven for another 20 minutes.

Remove from the oven and allow to cool on a cooling rack.

For the topping, place the white chocolate chips and oil into a microwave-safe bowl. Cook in 30-second increments until the chocolate has melted. Spread the flat side (bottom) of each biscotti thickly with the chocolate and allow to harden on the cooling rack.