Triple Gingerbread Biscotti with Triple Lemon Icing

Adapted from Chew Out Loud's Gingerbread Biscotti and Alton Brown's Ginger Snaps and Citrus Glaze.

Ingredients
Makes 24-36  

Biscotti
⅓ c. unsalted butter, melted
scant c. sugar, half raw, half brown
3 large eggs, room temp
¼ c. molasses
1 T. finely grated fresh ginger
3 ¼ c. all purpose flour
½ t. salt
1 T. baking powder
1 T. ground ginger
½ t. ground cardamom
¼ t. ground cinnamon
1/8 t. ground lemon peel (Adds extra 'zing.')
1/8 t. ground black pepper (Adds extra 'snap.')
½ t. ground nutmeg
2 oz. finely chopped candied ginger

Icing

1 c. powdered sugar
1 t. lemon zest or 1/2 t. powdered lemon zest
2 T. lemon or orange juice
Pinch kosher salt

Directions

Biscotti
Preheat oven to 375 ˚F. Line a cookie sheet with parchment paper. Set aside.

In a large bowl, mix together the melted butter, sugar, eggs, fresh grated ginger, and molasses, combining well. In a separate bowl, sift and combine the dry ingredients. Mix dry ingredients together with butter mixture, and continue to work it until a thick dough forms, adding the candied ginger towards the end.

Divide dough in half. Shape each half into logs about 12x3 inches. Place on parchment lined cookie sheet. Pat each log down to about ½ inch thick.  (You can freeze the dough at this point for later baking; just allow to return to room temperature.)

Bake for 25 minutes. Remove from oven (still keep oven on,) and allow it to cool enough to handle.
Using a sharp bread knife, cut each log into ¾ inch thick diagonal slices. Place each sliced biscotti on its side, and bake about 7-8 minutes. Turn each cookie over and bake another 7-8 minutes or until cookies feel dry and are turning crispy.

Let cool completely to room temp. Drizzle with Triple Lemon Icing.


Icing

Add the powdered sugar, zest, juice, and salt to a medium mixing bowl and whisk until smooth.

Drizzle immediately over the completely biscotti or store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before using.