Gingerbread Biscotti
These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.
Ingredient
-
⅓ cup vegetable oil
-
1 cup white sugar
-
3 eggs
-
¼ cup molasses
-
2 ¼ cups all-purpose flour
-
1 cup whole wheat flour
-
1 tablespoon baking powder
-
1 ½ tablespoons ground ginger
-
¾ tablespoon ground cinnamon
-
½ tablespoon ground cloves
-
¼ teaspoon ground nutmeg
Direction
-
Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
-
In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
-
Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
-
Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
-
When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
