Gingersnap Biscotti

Directions

1. Preheat oven to 350 degrees and cover a baking tray with parchment paper.

2. Combine the unbleached flour, baking powder, ginger, cinnamon, cardamom, nutmeg, cloves and sea salt in a bowl and stir, set aside. In a large bowl with a sturdy spoon, beat together softened butter, molasses and sugar. Add eggs and vanilla; continue until mixture is well combined. Add in dry ingredients and continue to stir until well combined. Stir in crystalized ginger.

3. Divide the dough in half and pat each half into a log that is roughly 8 inches by 6 inches. Sprinkle with sugar and bake for 25 minutes until starting to brown and is crisp on top. Remove from oven and let cool slightly, 10 to 15 minutes.

4. With a serrated knife, cut each loaf into 1/2-inch slices. Place one of the cut sides down and return biscotti to oven. Bake for 5 minutes, flip and bake for another 5 minutes. Remove from oven and let cool completely to crisp. Store in an airtight container at room temperature for four to five days.

Yields 1 1/2 dozen.