Gingerbread Biscotti Recipe:
Set the oven temperatur to 175 C (350F)
3/4 cup (100 grams) walnuts, toasted and coarsely chopped (can also use pecans or hazelnuts)
1 cup (100 grams) old fashioned rolled oats
3/4 cup (160 grams) dark brown sugar
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
2 large eggs
1/4 cup (60 ml) unsulphured molasses (such as Grandma's Molasses)
2 tablespoons light olive oil (or corn oil)
1/2 teaspoon pure vanilla extract
3/4 cup (95 grams) dark or golden raisins
Mix together the oats, flour, sugar and baking powder, baking soda and spices. In a separate bowl whisk together eggs, molasses. oil, add vanilla extract. In a mixer, slowly add the dry mix to the egg mix. When it is well mixed, add nuts and raisins and beat just until incorporated.
Transfer the dough onto a lightly floured surface and divide the dough in half. Form each half into a log about 30 cm (12") long and 5 cm (2") wide. Transfer the logs onto a baking sheet lined with greased paper. Bake for 30 min at 175 C (350F).
Reduce the oven heat to 150 C (300F)
Remove from oven and cool on rack for about 10 min. Transfer the logs to a cutting board and cut 2cm (3/4") slices on the diagonal. Place the biscottis, cut side down, on a baking sheet. Bake for 5 to 8 minutes and turn the slices over on the other side and bake for 5 to 8 minutes until dry and firm.
Cool on rack until completely cool.The biscotti can be stored in airtight container for several weeks! Make a cup of tea or coffee and enjoy!