⅓ cup vegetable oil
1 cup white sugar
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
Preheat the oven to 375 levels F (190 tiers C). Grease a cookie sheet.
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.
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.
Bake in preheated oven for 25 minutes. Remove from oven, and set apart to cool.
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