Holiday Spice Biscotti

This stiff, spiced dough is shaped into a log, baked, sliced and baked again until dried. Then tip is dipped in melted confectioner's coating.

Ingredients:

• 2 1/2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 extra-large eggs
• 1/2 cup sugar
• 1/2 cup dark brown sugar, packed
• 1/2 cup vegetable oil
• 1 tablespoon real vanilla extract
• 1 1/3 cups chopped walnuts
• 8 ounces white candy melts (or white almond bark)
• 2 tablespoons vegetable oil

Directions:

Preheat oven to 350 degrees with the oven rack in the center position. Sift the flour, baking powder, salt, and spices into a medium bowl. Set aside. Place the eggs and sugars in a mixing bowl and, with mixer, beat until fluffy and light. Add the 1/2 cup oil and the vanilla; beat until the oil is incorporated and the mixture is thick and smooth. Reduce mixer to low speed and beat in the flour mixture. The dough will be thick. Stir in the walnuts. With well-floured hands, divide the dough in half and form into two smooth, flat logs, each about 15 inches long. Carefully transfer the logs to a baking sheet, placing them about 2 inches apart. Bake for 30 minutes, until light golden brown and slightly puffed. Remove from oven. Using a serrated knife and a gentle sawing motion, cut the logs into 1/2-inch slices on a slight diagonal. Arrange the slices standing upright on the baking sheet, leaving about one-inch between the slices. Return to oven and bake for 10 minutes longer until the cut surfaces of the cookies have browned slightly and the biscotti are dry to the touch. Transfer to a wire rack to cool. Line two baking sheets with wax paper. Heat the white candy melts with the 2 tablespoons vegetable oil in the microwave. Dip one end of each cookie into the melted mixture and gently shake off excess chocolate. Place cookies on prepared sheet. Chill until the coating is firm, about 30 minutes.

Number of Servings: about 3 dozen

Notes from the Cook: These keep well, so they can be made up to 5 days in advance.