Gingerbread Biscotti
Not Just For the Holidays!

An Italian treat to spice things up a bit. Dunk this delicious gingerbread biscotti in tea, coffee, milk or even eggnog!

1/2 cup butter
1 cup sugar
3 eggs
1/3 cup dark molasses
1 tsp.vanilla
3 1/4 cups all-purpose flour
2 tsps. baking powder
1 1/2 tsps. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. allspice

Pre-heat oven at 375. Grease a heavy duty cookie sheet (it's best to use a baking stone). In a large bowl, cream butter and sugar with a electric mixer. Add eggs and vanilla, mix well. Add molasses, continue mixing until combined.

In a separate bowl combine dry ingredients, flour, baking powder, and spices. Mix dry ingredients into the creamed mixture to make a stiff dough. Divide dough in half, and shape one half of dough onto center of cookie sheet to form a loaf. Loaf should be 15"long by 4" wide by 1/2" thick. Place in oven and bake for 20 minutes. Remove from oven to cool before slicing. When cool enough to touch, cut into 1/2" slices across loaf. Place slices flat onto cookie sheet and continue baking for 4 to 5 minutes on each side.

Remove from oven and completely cool. Enjoy just as they are or glaze tops made with 2 squares of melted almond bark and 1/2 tsp. vanilla or jazz it for tea and add 1-2 tsps. lemon juice. Makes about 30 cookies.

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