Gingerbread Biscotti

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 20
• 2 cups spelt flour (spelt, use the lightest kind available)
• 1/2 cup maple syrup
• 2 teaspoons ground ginger
• 2 tablespoons crystallized ginger (crystallized, finely chopped)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 3/4 teaspoon baking soda
• 2 teaspoons cornstarch
• 1 tablespoon molasses
• 1/2 teaspoon vanilla

Recipe

• 1 preheat oven to 350°f.
• 2 combine the wet and dry ingredients separately, then mix well to combine. if the mixture is too dry and still crumbly, add a little more water half a tablespoon at a time, just until the dough will hold together in a sticky ball.
• 3 turn the dough out onto a floured surface and divide in two. shape each half into two logs about 2 inches wide. place them on an oiled cookie sheet and flatten to about 1 inch high.
• 4 bake for 30 minutes.
• 5 remove from oven and allow to cool for 10 minutes.
• 6 place on a cutting board, and cut into 1/2-inch slices on a sharp diagonal.
• 7 place the slices cut-side down on the baking sheet and bake for 10 more minutes. turn them over and bake for 8-10 more minutes. remove from oven. biscotti may seem soft at first but they will harden as they cool.