Gingberbread Biscotti

"Oooooooh the weather outside is frightful, but the fiiire is so deliiightful..." 

Well, okay...the weather outside isn't frightful, and a fire would only be sort of delightful.  I'm trying to get us in the holiday spirit with our little Charlie Brown christmas trees, foods, and music.  

This was a really good recipe!  I made swirly patterns on mine before I baked them, and that added a nice touch.  They're great by themselves, or you could dip them in milk\white chocolate, or drizzle a little frosting across the tops.

Ingredients:

 - 1\3 cup vegetable oil

 - 1 cup white sugar

 - 3 eggs

 - 1\4 cup molasses 

 - 2 1\4 cup all-purpose flour

 - 1 cup wheat flour

 - 1 tablespoon baking powder

 - 1 1\2 tablespoon ginger

 - 3\4 tablespoon cinnamon

 - 1\2 tablespoon ground cloves

 - 1\4 teaspoon ground nutmeg

Directions:

1. Preheat oven to 375º, and grease a cookie sheet.

2. 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.

3.  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. 

4.  Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool. 

5.  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.