Ginger Raisin Biscotti

2 Eggs
3/4 cup Sugar
1/4 cup Molasses
1 tsp Vanila Extract
2 1/4 cup Flour
1/2 Tsp Ground Cinnamon
1/2 Tsp Baking Soda
1/4 Tsp Salt
3/4 cup Raisins
3 Tbsp Crystalized Ginger (chopped)
Preheat oven to 350F degrees. Line two 9x4-inch baking sheets with parchment paper and set aside. Measure flour, cinnamon, baking soda and salt into a small mixing bowl and stir together well; set aside. In a medium bowl, beat eggs, sugar, molasses and vanilla together until smooth. Add to dry ingredients, a little at a time, and mix together until stiff dough. Stir in raisins and ginger. Turn onto lightly floured surface and divide in half. Shape into balls and place each piece on a prepared baking sheet. Flatten to form rectangle about 1/2-inch thick. Bake 30 minutes at 350F degrees; cool slightly. Cut into 1/2-inch slices with serrated knife and arrange cut sides down on baking sheet. Reduce heat to 200F degrees and bake for 15 minutes; turn and bake for 15 minutes more. Cool completely.