1 stick butter, softened
½ cup (125 mL) brown sugar
½ cup (125 mL) granulated sugar
¼ cup (60 mL) molasses
3 cups (750 mL) flour
1 tbsp (15 mL) baking powder
1½ tbsp (25 mL) ground ginger
1 tbsp (15 mL) cinnamon
1 tsp (5 mL) cloves
¼ tsp (1 mL) nutmeg
1 cup (250 mL) Ocean Spray® Craisins® Dried Cranberries Original
WHITE CHOCOLATE GLAZE:
1 cup (250 mL) white chocolate chips
1 tbsp (15 mL) vegetable oil
White sprinkles or sparkling sugar, optional
Biscotti: Preheat oven to 350°F (175°C). Lightly grease a cookie sheet or line with parchment paper. Combine butter and sugars in mixing bowl, mixing on medium speed until light and fluffy. Add eggs and molasses, mixing well.
Combine dry ingredients and dried cranberries in a separate mixing bowl. Add to butter mixture, mixing until thoroughly combined. Place half the dough on a cookie sheet and shape into a log 4 inches (100 mm) wide. Repeat with remaining dough.
Bake for about 25 minutes or until dough looks cooked through; remove from oven and let cool. Cut logs into 1 inch (25 mm) thick slices. Place cut side down on cookie sheet and bake an additional 5-7 minutes on each side. Cool completely. Glaze if desired.
Glaze: Combine both ingredients in a pie plate. Microwave on HIGH for 2 minutes or until melted, stopping every 30 seconds to stir. Dip the bottom of each biscotti into the glaze. Place on platter or cookie sheet to harden. Sprinkle with white sprinkles or sparkling sugar to garnish.
Makes 28 biscotti.