Gingerbread Biscotti

What to do on a snowy day?  Bake, of course.  These are delicious with an afternoon cup of tea -

Gingerbread Biscotti

2 C. flour
1 tsp. baking powder
1 1/2 tsp. ginger
1 tabl. cinnamon
1/4 tsp. salt
 6 tabl. unsalted butter, softened
1 C. sugar
2 large eggs
3 tabl. molasses
2 tsp. vanilla
3/4 C. white chocolate chips

Heat oven to 350 and place a piece of parchment on cookie sheet.  In a medium bowl, whisk together flour, baking powder, spices, and salt.  In a mixer on medium, beat butter and sugar until fluffy.  Add the egg, molasses, and vanilla and mix until well incorporated.  Reduce speed to low and blend in the flour mixture.  With slightly wet hands, halve the dough and shape each piece into a 2 1/2" x 9" rectangle on the sheet.  Bake until tops are just starting to crack, about 25 minutes.  Let loaves cool on the sheet and reduce oven's temperature to 325.  Use a sharp knife to cut each loaf into 3/4" thick slices.  Place the slices cut side down on the baking sheet and bake until they're toasted and crunchy on the outside but not hard.   (The original recipe said to bake for 8 minutes.  I baked them for 20 minutes and they still didn't get as crunchy as other biscotti I've had.)  Transfer to a rack to cool completely.  Melt the chips according to package directions, spoon into a ziplock bag and snip off a corner.  Drizzle the biscotti with melted chocolate.  Let coating set before serving.