GINGERBREAD BISCOTTI

 

  • Cooking Time: 35-45
  • Servings: 24
  • Preparation Time: 25

Ingredients

  • 1/3 cup vegtable 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

  • 1. Preheat oven to 375 and grease a cookie sheet
  • 2. In a large bowl, mic 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.
  • 3. 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" thickness.
  • 4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
  • 5. When cool enough to touch, cut into 1/2" 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.

Notes

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