Browned Butter-Ginger Biscotti

1. In a small saucepan heat butter over medium-low heat about 15 minutes or until butter is browned and smells nutty. Immediately remove from heat. Pour into a small bowl; let cool.

2. Preheat oven to 325°F. Line two large cookie sheets with parchment paper.

3. In a large bowl combine the next five ingredients (through ginger). Make a well in center of flour mixture. Whisk eggs, egg yolk, and molasses into browned butter. Add to flour mixture. Stir until combined and mixture starts to form a ball. Gently knead dough until it comes together.

4. Divide dough into thirds. Shape each portion into an 8-inch roll. Place two rolls about 3 inches apart on one of the prepared cookie sheets. Place remaining roll on the remaining cookie sheet. Flatten rolls to about 3 1/2 inches wide.* If desired, sprinkle rolls with chopped candied ginger and coarse sugar.

5. Bake on separate oven racks about 25 minutes or until rolls are firm and light brown, rotating sheets halfway through. Place cookie sheets on wire racks; cool 15 minutes.

6. Transfer rolls to a cutting board. Using a serrated knife, cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets.

7. Bake 8 minutes. Turn slices over; bake 8 to 10 minutes more or until crisp and light golden brown. Remove; cool on wire racks.

*Tip

For shorter biscotti, shape dough into 12-inch rolls and flatten to 2 inches wide.