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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Whole Grain Gingerbread Biscotti Recipe

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This recipe for Whole Grain Gingerbread Biscotti is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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