Iced Gingerbread Biscotti

• Biscotti:
• 1 cup granulated sugar
• 2 tablespoons molasses
• 2 teaspoons vanilla extract
• 3 large eggs, divided
• 5.3 ounces whole-wheat pastry flour (about 1 1/4 cups)
• 5.3 ounces all-purpose flour (about 1 cup plus 3 tablespoons)
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking powder
• Icing:
• 2/3 cup powdered sugar
• 1 tablespoon whole milk
• 1/4 teaspoon vanilla extract

1. Preheat oven to 325u0b0.
2. To prepare biscotti, place granulated sugar, molasses, 2 teaspoons vanilla, and 2 eggs in the bowl of a stand mixer; beat at high speed until ribbons fall from beaters (about 6 minutes).
3. Weigh or lightly spoon flours into dry measuring cups and spoons; level with a knife. Combine flours and next 5 ingredients (through baking powder) in a bowl; stir with a whisk. Add flour mixture to egg mixture; beat at low speed just until combined. Divide dough in half; place halves on a baking sheet lined with parchment paper. With lightly floured hands, shape each half into an 8 x 4-inch loaf. Lightly beat remaining egg in a bowl; brush tops and sides of loaves with egg. Bake at 325u0b0 for 35 minutes or until golden brown. Remove loaves from baking sheet, and cool 10 minutes on a wire rack.
4. Reduce oven temperature to 275u0b0.
5. Cut each loaf diagonally into 11 (1/2-inch) slices; place slices, cut sides down, on baking sheet. Bake at 275u0b0 for 20 minutes, turning slices over after 10 minutes. Remove from pan, and cool completely on wire rack.
6. To prepare icing, combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir with a whisk until smooth. Drizzle icing over biscotti; let stand until icing sets. Store biscotti in an airtight container.

sugar, molasses, vanilla, eggs, ground cinnamon, ground ginger, salt, ground cloves, baking powder, icing, powdered sugar, milk, vanilla

Taken from www.myrecipes.com/recipe/iced-gingerbread-biscotti (may not work)