• Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
• In a medium sized mixing bowl, combine the flour, ginger, cinnamon, allspice, clove, nutmeg, baking powder, baking soda, and salt. Whisk to combine.
• In a small mixing bowl, combine the melted and cooled butter, brown sugar, molasses, and vanilla extract. Whisk well until smooth.
• Add the eggs and whisk well until smooth.
• Add the wet ingredients to the dry ingredients and fold together just until everything is incorporated and there are no dry streaks of flour left. You should have a soft, pliable dough.
• Transfer the dough to your prepared baking sheet and form it into a rectangular log about 16 inches long and 3-4 inches wide. You can also divide the dough in half and use two smaller baking sheets. Your log of dough should be about 1 inch tall. It will spread out somewhat as it bakes, so your biscotti will be more like 5-6 inches long. Note: I found that I did not need to do much to achieve a smooth top, but if you feel like you need to, you can put a little oil on your hands to help smooth the top.
• Bake for about 25 minutes until slightly puffed and beginning to crack a little bit on top.
• Remove from the oven and allow to cool on the baking sheet for about 15 minutes. The log should be warm, but not too warm to handle.
• Gently transfer to a cutting board, and use a sharp serrated knife to cut the log into sections about 1 inch wide. You can slice on the diagonal, or straight across. A serrated knife will help to get even slices without the dough crumbling.
• Place the sliced biscotti back onto the baking sheet (you can remove the parchment paper), standing up so that both cut sides are visible. Spread them out as much as you can for good air flow and even baking.
• Turn the oven down to 325F and bake for another 30 minutes.
• Remove from the oven and allow to completely cool on the baking sheet before transferring.

to make the glaze

• In a small bowl, whisk together the powdered sugar, vanilla extract, salt, and about 3 tsp of water to form a thin glaze. (Start with 1-2 tsp of water and keep adding until you get the consistency you want).
• Transfer the glaze to a shallow plate or bowl, and gently dip the tops of the cooled biscotti, using a rocking motion, into the glaze. Allow the excess to drip off before transferring to a cooling rack, or parchment lined baking sheet, to allow the glaze to set.