Gingerbread Biscotti

I love this biscotti.
All.Year.’Round

2 3/4 -3 cups flour
1 tsp baking powder
1/4 tsp kosher salt
3 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
3/4 cup + 5tsp granulated sugar
1/4 cup dark brown sugar
2 Tbs molasses
2 Tbs butter–melted and cooled
2 tsp vanilla
3 eggs
1 Tbs sugar + 1 tsp cinnamon mixed together
1 egg–gently whisked for glazing

Whisk together flour, baking powder, salt, ginger, cinnamon and cloves.  In a bowl whisk together the whole eggs with the granulated sugar, brown sugar, molasses, vanilla and butter.  Stir in the dry ingredients and mix until it comes together. If it is too wet, add a bit of flour to your hands as you form the mixture into 2 logs of about 2″ wide. Place each log on a parchment lined cookie sheet.  Brush the top of each log with the egg and sprinkle the cinnamon sugar on top. Bake at 350 until it is puffed and firm to the touch. Remove from the oven and let cool. Once cooled, slice crosswise, reduce the oven to 325 and place cut side down on the cookie sheet.  Return to oven and bake until dry but not brown.

I use a little royal icing to mimic the gild of gingerbread people, but it isn’t necessary.