Gingerbread Biscotti

This year I decided to make some biscotti to share with friends and family during the holiday season. These gingerbread biscotti were so easy to make, and taste fabulous! I thought it sounded like a lot of spices when I was adding them, but the flavor was just perfect, and not overbearing at all.

On a side note, this seems like the perfect recipe to adapt for the clean eating lifestyle. Why use white sugar and then add molasses? It seems obvious to me, now, that using sucanat - which still retains it's natural molasses - would be a better choice. I can't wait to try it out, and I'll update you when I do!


Gingerbread Biscotti
Source: Loves to Eat, Allrecipes.
Yield: About 2 1/2 dozen for me (perhaps I cut them thick?)

• 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

Directions:
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 sheet. 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.