Gingerbread Biscotti

Recipe from Southern Living

1/2 Cup butter
1/2 Cup sugar
1/2 Cup firmly packed light brown sugar
1/4 cup dark molasses
2 eggs
2 1/2 cups flours
1 teaspoon baking powder
1 teaspoon baking soda
/2 teaspoons ground ginger
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/4 teaspoon cloves, ground
1/4 teaspoon salt
1/2 cup sliced almonds

1. In large bowl of an electric mixer, beat sugar, butter, molasses until smooth.
2. Add eggs, 1 at a time, beating after each addition.
3. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, ginger and almonds.
4. Add to egg mixture; stir to blend.
5. On two greased 12×15 inch baking sheets, use well-floured hands to pat dough into 2 9X2 inch logs, spacing them evenly on sheets;
6. Bake in a 350 F. oven until browned at edges and firm, about 25-28 minutes;
7. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/4-inch thick diagonal slices.
8. On baking sheets, arrange slices close together with a cut side down.
9. Return to oven and bake at 300 F. 8-10 minutes longer;
10. Transfer biscotti to racks and let cool completely.
11. Serve, or store airtight up to 1 month; freeze for longer storage.