Vegetable oil – 1/3th cup
White sugar - 1 cup
Eggs - 3
Molasses – 1/4th cup (I left this out)
All-purpose flour – 2 1/4th cups (I neglected this completely and used whole wheat flour only)
Whole wheat flour - 1 cup
Baking powder - 1 tbsp
Ground ginger – 1 ½ tbsps
Ground cinnamon - 3/4th tbsp
Ground cloves -1/2 tbsp
Ground nutmeg - 1/4th tsp
Melted chocolate for drizzling (optional)
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 stiff dough. Divide the 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.
When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place the sliced biscotti on the cookie sheet and bake for an additional 5 - 7 minutes on each side, or until toasted and crispy. Once the cookies have cooled, drizzle with melted chocolate and enjoy these crispy twice baked cookies with a hot cup of coffee...or tea!!