Gingerbread biscotti

1. Preheat oven to 350-degrees F.
Prepare large baking sheet by lining with parchment, baking mat, or with butter and flour.
In a bowl whisk together flour, baking soda, salt, cinnamon, ginger, allspice, cloves and pepper. Set aside.
In a separate bowl, use an electric mixer to beat together the butter and brown sugar about 2 minutes on medium-high until combined.
Add eggs and beat until combined well.
Stir in vanilla extract and unsulfured molasses; combine well.
Stir in flour mixture to form a stiff dough.
Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking sheets, each approximately 12-inches long and 2-inches wide.
Sprinkle with confectioners’ sugar.
Bake 30 minutes, or until slightly firm to the touch. Cool on baking sheet 5-10 minutes.
Transfer to cutting board and cut into ¾-inch slices.
Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.
Store in airtight containers up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.

2. Crispy biscotti made with classic gingerbread spices is perfect to enjoy with coffee, tea or hot cocoa.