Gingerbread Biscotti

Biscotti NEVER excites me. Umm…well then why am I posting this you ask…

Well because this biscotti straight won me over. And it wasn’t immediate–it took a few days. The first time I made this biscotti I wasn’t that huge of a fan. In fact, I actually made this, took pictures, lamented on whether or not to post and then decided not to.

Buuuut then a few nights later (as in four days later) I ended up eating biscotti for dinner. (Totally normal.) And then something magical happened: I fell in love with dang biscotti. The cookie was tender and moist, and not the hard-as-a-rock-biscotti that I usually avoid at random coffee shops. It was crazy surprising!

Oh! I almost forgot! This biscotti kinda tastes like Christmas. In a totally good way. Not in a too early to think about way, but in a great in anticipation way.

And I mean, what other cookie can you leave out on the counter and eat four days later to amazing texture and flavor? Biscotti. That’s the answer.

Oh and um if you make this you MUST dunk it in your coffee. It’s just a must. And with the chocolate?! Oh myyy. Please promise that you’ll do this!

Gingerbread Biscotti

Recipe from Allrecipes

Print this snazzy recipe!

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

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. 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.