Gingerbread Biscotti

Gingerbread Biscotti

2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs

1/2 cup dark brown sugar, packed

1/2 cup unsalted butter, melted

1/3 cup molasses

Glaze

1 large egg

1/2 teaspoon water

2 tablespoons sugar

1/2 teaspoon ground cinnamon

3 tablespoons corn syrup

Heat oven to 375. Line large baking sheet with parchment paper.
In a medium mixing bowl, stir together the flour, ginger, cinnamon, baking powder and soda until evenly combined. Set aside.

In a large mixing bowl, whisk together until smooth; the eggs, dark brown sugar, melted butter and molasses. Add flour/spice mixture and stir by hand with wooden spoon until batter is smooth. Let rest for 3 minutes.

Spoon batter into large decorator bag with large opening. Pipe onto baking sheet into 2 loaves, each 10 inches long and 2 1/2 inches wide. Alternatively, spoon batter onto pan. In a small cup, beat egg and water.

Brush loaves well with egg wash, then smooth and shape with palms of hands.

In small bowl, combine 2 tablespoons sugar and 1/2 teaspoon ground cinnamon. Sprinkle mixture on top of loaves. Bake for 20-25 minutes until center springs back when touched. Remove from oven and immediately brush loaves with corn syrup. If desired, sprinkle with colored sanding sugar. Cool completely.

Carefully peel off parchment paper. Use a large serrated knife and slice each loaf on the diagonal into 10, 3/4-inch pieces. Stand slices on baking sheet and bake at 170 or lowest baking temperature for 30-40 minutes. Cool completely before storing.
 
Serves 20.