gingerbread biscotti

After my success with biscotti in the past few years, I've begun searching out other varieties. This recipe is especially great for the holidays.

GINGERBREAD BISCOTTI (makes 3 dozen)

1/3 cup oil
1 cup white sugar
3 eggs
¼ cup molasses
3 ¼ cups flour
1 Tbsp baking powder
1 ½ Tbsp ground ginger
¾ Tbsp ground cinnamon
½ Tbsp ground cloves
¼ tsp ground nutmeg

MIX oil, sugar, eggs, and molasses. In another bowl, combine flour, baking powder, ginger, cinnamon, cloves, and nutmeg. Mix into wet ingredients.

DIVIDE dough in half and shape each half into a roll the length of the cookie sheet. Place rolls on greased cookie sheet and pat down to flatten dough to ½ inch thickness.

BAKE at 375°F for 25 minutes. Remove from oven and set aside to cool for 10 minutes. Cut diagonally into ½ inch thick slices. Carefully stand slices upright on baking sheet. Bake biscotti an additional 15 minutes or until crispy. Remove biscotti from baking sheet; cool completely on wire rack.