Gingerbread Biscotti

‘Biscotti’ means ‘twice baked’ in Italian. Here is a really simple and delicious biscotti recipe.

Ingredients

Vegetable oil – 1/3^th cup

White sugar - 1 cup

Eggs - 3

Molasses – 1/4^th cup (I left this out)

All-purpose flour – 2 1/4^th 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 - 3/4^th  tbsp

Ground cloves  -1/2 tbsp

Ground nutmeg - 1/4^th tsp

Melted chocolate for drizzling (optional)

Method

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.

Bake in a 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 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!!