- 1
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- 2
In a large bowl, whisk together flours, baking powder, cinnamon, ginger, cloves, pepper and salt. Set aside.
- 3
In a separate bowl, use an electric mixer to beat together butter and brown sugar until well combined. Add molasses, 2 tsp. vanilla extract and 2 eggs and beat until combined.
- 4
Stir dry ingredients into wet ingredients until a stiff dough forms. Divide dough in half.
- 5
Flour hands and form dough into two slightly flattened logs roughly 11 inches long by 2½ wide. Place on prepared baking sheet.
- 6
Beat egg white in a small bowl until foamy. Brush over top of each log.
- 7
Bake logs in preheated oven until golden brown, about 25 minutes. Transfer baking sheets to cooling rack and allow to cool for 10 minutes.
- 8
Transfer logs to a cutting board and use a serrated knife to cut each loaf diagonally into ¾ inch thick slices. Place slices, cut sides down, on baking sheet. Bake an additional 5-7 minutes on each side, or until biscotti are toasted and crispy. Remove from baking sheet and allow to cool completely on wire rack.
- 9
To prepare the icing, combine the powdered sugar, milk and remaining ¼ tsp. vanilla extract in a small bowl. Whisk until smooth. Drizzle icing over cooled biscotti and let stand until icing sets. Store in an airtight container.
