La Kitchenette Souris: Gingerbread Biscotti

I have always wanted to try making biscotti, but people kept telling me they were time consuming & complicated, so I put it off.

Then I saw this recipe & just had to try it! 

Guess what?!

They aren't that time consuming or that complicated!

Or at least, not this recipe. 

Definitely a must try recipe for anyone who loves gingerbread, afternoon tea, or wants to merge into the biscotti baking world. *heehee*
I will be making these again.

....and trying new biscotti recipes.... 

♥

Gingerbread Biscotti

1/3 cup vegetable oil (I used canola 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 power

1 1/2 Tablespoons ground ginger

3/4 Tablespoon ground cinnamon

1/2 Tablespoon ground cloves

1/4 teaspoon ground nutmeg

Preheat oven to 375F. Grease a cookie sheet.

In a large bowl mix together oil, sugar, eggs, & molasses.

In another bowl sift together flours, baking power, & spices.

Add to liquid mixture & knead until it forms a stiff dough.

You may need to add a bit more flour as you go along.

Divide dough in half & shape each half into a roll the length of a cookie.

Place rolls on cookie sheet & pat down to flatten dough to a 1/2 inch thickness.

Bake in preheated oven for 25 minutes.

Remove from oven & set aside to cool.

When cool enough to touch, cut into 1/2 inch thick diagonal slices.

Place sliced biscotti back on a cookie sheet (or 2) & bake an additional 5-7 minutes, turning them halfway through, until toasted & crispy.

Serve with tea, coffee, or hot chocolate.