Gingerbread Biscotti

Recipe View Preheat oven to 375°F (190°C). Lightly grease a baking sheet. (Prep Time: 5 minutes)

Recipe View In a large bowl, whisk together sugar, eggs, oil, and molasses until well combined. (5 minutes)

Recipe View In a separate bowl, whisk together all-purpose flour, whole wheat flour, ground ginger, baking powder, ground cinnamon, ground cloves, and ground nutmeg. (3 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms. (7 minutes)

Recipe View Divide the dough in half. On the prepared baking sheet, shape each half into a log about the length of the sheet. Gently flatten each log to about 1/2-inch thickness. (10 minutes)

Recipe View Bake in the preheated oven for 25 minutes, or until lightly golden. (Bake Time: 25 minutes)

Recipe View Remove from oven and let cool slightly until cool enough to handle. (Cool Time: 15 minutes)

Recipe View Using a serrated knife, cut the logs into 1/2-inch thick diagonal slices. (10 minutes)

Recipe View Arrange the biscotti slices back on the baking sheet. Bake for 5-7 minutes per side, or until toasted and crispy. (Bake Time: 10-14 minutes)

Recipe View Let the biscotti cool completely on the baking sheet before serving or storing. (Cool Time: 20 minutes)