Over-the-top amazing gingerbread biscotti recipe

Sure, everybody makes gingerbread during the holidays, but it's usually in the form of frosted cutouts or a festive gingerbread house. Don't get me wrong, I love me a good gingerbread cookie, but, they're overplayed and frankly, I feel that traditional sugar cookies or even my spritz cookie recipe are better to cast in the role of the frosted starlett of your cookie plate.
Still, you want to have a spicy gingerbread component in your Christmas cookie lineup.
Meet Gingerbread Biscotti. These charming cookies yield a gigantic batch and make for an excellent gift that can last beyond the holidays.  What makes biscotti unique is that they are twice-baked -- a process that results in a crisp cookie perfect for dunking in coffee, wine, hot chocolate, cider or tea.
Twice-baking also makes for a cookie that has an exceptional shelf life. For instance, I made a batch and put some in a mason jar and then forgot about them for about six months. When I opened the jar, they were still crisp and absolutely delicious. It was like Christmas during the summer.
Gingerbread Biscotti
Yield: About 48-64 Standard-size Biscotti
Directions:
Storage: Cookies will hold in sealed containers for several months.
Now isn't that a fun take on gingerbread? By macerating the ginger in rum with cranberries, you develop a unique, complex flavor, and the bits of ginger add delightful pops of spice in every bite. The result is more vibrant than what you'd get with boring old powdered ginger.
If you'd like to see how to make these, please go to Hot Kitchen and drop into the video at 29:33.