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Whole Grain Gingerbread Biscotti Recipe

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This recipe for Whole Grain Gingerbread Biscotti, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Cunningham
Added: Sunday, May 4, 2008


1/3 c. vegetable oil
1 c. white sugar
3 eggs
1/4 c. molasses
2 1/4 c. all-purpose flour
3/4 c. oats
1 c. whole wheat flour
1 tbsp. baking powder
1 1/2 tbsp ground ginger
3/4 tbsp ground cinnamon
1/2 tbsp ground cloves
1/4 tsp ground nutmeg
1 cup finely chopped walnuts

Preheat the oven to 375 F (190 degrees C). Grease large cookie sheet. In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, oats, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough. Add walnuts. Let sit 15 minutes.

Divide dough in half, and shape each half into a roll the length of the cookie sheet. 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. Can leave in oven overnight after turning it off.




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