A sweet and simple gingerbread biscotti recipe that is perfect for your holiday gift-giving!
⅓ cup vegetable oil
1 cup white sugar
¼ cup molasses
2¼ cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1½ tablespoons ground ginger
¾ tablespoon ground cinnamon
½ tablespoon ground cloves
¼ teaspoon ground nutmeg
For Glaze: ½ cup confectioners sugar (icing or powdered sugar), sifted
¼ teaspoon pure vanilla extract
2 - 3 tablespoons milk or light cream
Preheat your oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
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 (depending on your humidity, the dough may be sticky).
Divide dough in half, and shape each half into a roll the length of the cookie.
Place rolls on lined cookie sheet, and pat down to flatten the dough to ½ inch thickness.
Bake in a preheated oven for 20-25 minutes. KEEP A VERY CLOSE EYE ON IT as it will go from done to burnt quickly.
Remove from oven, and set aside to cool.
When cool enough to touch, move over to a cutting board and cut into ½ 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. If the biscotti already looks a little "too" crispy, you can decrease your oven temperature to 275 degrees and bake for 7-10 minutes instead.
In a small bowl mix together the confectioners sugar, vanilla extract and milk until it is incorporated. Using a small spoon, drizzle back and forth your glaze over the biscotti. Allow the icing to harden before packaging.
Recipe by The Motherload at http://momadvice.com/blog/2012/12/gingerbread-biscotti