Gingerbread Snap Biscotti

 I love a Biscotti and this gingerbread biscotti is fantastic!  From Food and Drink Magazine

2 tbsp (30 mL) unsalted butter, softened
1/3 cup (80 mL) old-fashioned (dark) brown sugar
1 large egg, room temperature
1/2 tsp (2 mL) pure vanilla extract
1 cup (250 mL) all-purpose flour
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL) salt
1 tsp (5 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground allspice
1/2 tsp (2 mL) ground cloves
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) demerara sugar

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

2. In a bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat butter and brown sugar on high speed until creamy. Beat in egg and vanilla.

3. In a separate bowl, mix together flour, baking powder, salt, ginger, cinnamon, allspice, cloves and nutmeg. Si­ flour mixture into the butter mixture and mix on low speed until well incorporated.

4. Transfer dough to a baking sheet and shape into an 8 x 2 1/2-inch (20 x 6 cm) log and flatten to 3/4 inch (2 cm) thick. Sprinkle with demerara sugar.

5. Bake for 30 minutes, until edges and bottom are golden. Remove from oven and let stand for 5 minutes. Cut log diagonally into 12 even pieces. Place slices cut-side up on parchment paper-lined pan and bake for an additional 12 minutes. Let cool completely before serving.

Serves 4 to 6