German Gingerbread Biscotti with Orange Zest

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the molasses, orange zest, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide.

Place the logs on the prepared baking sheet, leaving some space between them.

Bake for 25-30 minutes, or until lightly golden brown and firm to the touch.

Remove from oven and let cool on the baking sheet for 10-15 minutes.

Reduce oven temperature to 325°F (160°C).

Using a serrated knife, carefully slice the logs into 1/2-inch thick slices.

Arrange the slices, cut-side up, on the baking sheet.

Bake for another 8-10 minutes per side, or until the biscotti are crisp and golden brown. Flip halfway through.

Remove from oven and let cool completely on a wire rack. The biscotti will harden as they cool.

Store in an airtight container.