Biscotti spiced with holiday flavors like cinnamon, ginger, and nutmeg, are finished with a smooth sugar glaze.
- For Cookies
- 3 1/2 cups about (17 1/2 ounces) all purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 3 eggs
- 2 egg yolks
- 1 1/2 cups (about 10 1/2 ounces) sugar
- 1 teaspoon vanilla
- 2 tablespoons molasses
- For Glaze
- 1 1/2 cups confectioners sugar
- About 5 tablespoons water
In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt until combined; set aside. In a medium bowl, whisk together eggs, egg yolks, and sugar until light and creamy, about 3 minutes. Whisk in vanilla and molasses.
Pour wet ingredients into flour mixture and stir until combined. Cover in plastic wrap and refrigerate for 2 hours to overnight.
Adjust oven rack to middle and upper middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Form Dough into three equal pieces. Form each piece of dough into a log about 2 inches wide. Place on baking sheets and bake until golden and dry, 25 minutes. Let cookies cool for 5-10, until easily handled. Cut cookies with a serrated knife into 1-inch pieces. Place, cut side down, on baking sheets, and bake until dry and crisp, about 15 minutes more. Let cool 5 minutes then transfer to a wire rack to finish cooling.
When cookies are completely cool, whisk together confectioners sugar and water until smooth. Use a small knife or spoon to top each cookie with glaze. Let sit one hour for glaze to completely harden.
whisk, baking sheets, serrated knife