Prep: 25 minutes, Cook: 40 minutes
Yields: 48 servings
1 cup white sugar
1/4 cup molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 Tbs. baking powder
1 1/2 Tbs. ground ginger
3/4 Tbs. ground cinnamon
1/2 Tbs. ground cloves
1/4 tsp. ground nutmeg
Preheat oven to 375 degrees F. 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 5-7 minutes on each side, or until toasted and crispy.
- I tend to cut my biscotti in half because they always come out really long.
- Dipping or drizzling the biscotti with melted white chocolate adds a really nice touch.
- The dough is REALLY sticky, so it helps to use floured hands and a floured surface to shape it. (I use part flour, part powdered sugar.)