Gingerbread Biscotti

From AllRecipes.com, submitted by Cristina Gomez.

Prep: 25 minutes, Cook: 40 minutes
Yields: 48 servings

1/3 cup vegetable or 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 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.

Notes:

- 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.)