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Gingerbread Biscotti

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⅓ cup vegetable oil
1 cup white sugar
3 eggs

¼ cup molasses
2 ¼ cups all-purpose flour

1 cup total wheat flour

1 tablespoon baking powder


1 ½ tablespoons floor ginger

¾ tablespoon floor cinnamon

½ tablespoon floor cloves

DirectionsInstructions Checklist
Step 1
Preheat the oven to 375 levels F (190 tiers C). Grease a cookie sheet.


Step 2
In a massive bowl, combine collectively oil, sugar, eggs, and molasses. In any other bowl, mix flours, baking powder, ginger, cinnamon, cloves, and nutmeg; combine into egg combination to structure a stiff dough.

Step 3
Divide dough in half, and form every half of into a roll the size of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to half inch thickness.

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

Step 5
When cool ample to touch, reduce into half inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an extra 5 to 7 minutes on every side, or till toasted and crispy.
¼ teaspoon floor nutmeg


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