From the High North: christmas

It's Christmas and sweets are all around! I have a few favourites that I like to share with you. When I enjoy a cup of tea it's a treat to have a bicuit too. I found this recipe for gigerbread biscotti in the net some time ago and what I find! I even think they are slightly healthier that my favourite shortbreads.

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

1 3/4 cups (225 grams) all purpose flour

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!