Gingerbread Biscotti recipe

4 servings

1/3 cup vegetable oil

1 cup white sugar

3 eggs

1/4 cup molasses

2 1/4 cups all-purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

1 1/2 tablespoons ground ginger

3/4 tablespoon ground cinnamon

1/2 tablespoon ground cloves

1/4 teaspoon ground nutmeg

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.