Gingerbread Biscotti

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

Ingredients

1/3 cup - Vegetable oil

1 cup - Sugar

3 - Eggs

2 1/4^th cups - All-purpose flour (I neglected this completely and used whole wheat flour only)

1 cup - Whole wheat flour 

1 tbsp - Baking powder 

1 ½ tbsps - Ground ginger 

3/4 tbsp - Ground cinnamon

1/2 tbsp - Ground cloves

1/4 tsp - Ground nutmeg

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!!