Gingerbread Biscotti

6 Tbsp butter, softened

3/4 cup dark brown sugar, packed

2 eggs

1 tsp vanilla

3 Tb molasses

2 cups all purpose flour

1 tsp baking powder

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1/2 tsp allspice

1/2 tsp cloves

a pinch of salt

For the Glaze:

3/4 cup powdered sugar

2 oz cream cheese, softened

1/2 tsp vanilla

1/2 tsp cinnamon

2-3 Tb milk

Preheat your oven to 350 degrees. Line a large baking sheet with parchment paper.

Beat butter and sugar together until creamy. Add eggs, vanilla, and molasses and mix till smooth. Add flour, baking powder, salt, and spices, and mix till incorporated.

Shape dough into 12in x 6in rectangle on the parchment paper. (Square the corners using fingertips, smoothing the top of the dough too!and smooth the top. This dough is a bit stickier, so you may want to grease your fingers with butter or cooking spray)

Bake in a 350 degree oven for 25-28 minutes. Remove. Allow to cool about 10 minutes. Slice biscotti into 12-14 slices (about an inch wide). Turn them on their cut sides and put back in the oven. Bake 16-18 minutes. Remove and cool completely before adding glaze.

Whisk all ingredients for glaze together till smooth. Drizzle over tops of biscotti, and allow about half an hour to set. It will never set quite rock hard, so be careful when stacking! Store in airtight container.