Gingerbread Biscotti

Preheat the oven to 350℉

Combine flour, ⅓ cup sugar, baking powder, and pumpkin pie spice in a large bowl and combine well.

Add the butter, molasses, whole eggs, and egg yolk. Beat until well blended and dough forms.

Divide the dough in half. Shape each half into a 10-inch roll and place on a large ungreased cookie sheet.

Press each half of the dough into a 10"x3" rectangle. Brush each one with egg white and sprinkle with 1 tablespoon of sugar.

Bake at 350℉ for 20 minutes or until lightly browned. Cool on the cookie sheets for 15 minutes.

Use a serrated knife to cut each rectangle cross-wise into ½ inch slices. Place the slices, cut side down, on the same cookie sheet.

Place the biscotti back into the oven and bake for 5-10 minutes.

Turn the cookies to the other side and back for an another 5-10 minutes or until crisp and golden brown.

Immediately remove the biscotti from the cookie sheets and place on wire racks to cool. Cool for at least 15 minutes before drizzling with candy coating.

While the biscotti is cooling, melt vanilla-flavored candy coating in a small saucepan over low heat, stirring constantly.

Drizzle the candy coating over the cooled biscotti.