servings: 48 servings
6 tablespoons butter (softened)
1 cup white sugar
3 eggs
1/4 cup molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg
raw sugar and cinnamon mixture
1. Preheat oven to 375 degrees. Grease cookie sheet.
2. In a large bowl, mix together all dry ingredients. Cut butter into dry ingredients until mixture resembles course crumbs. In a separate bowl, lightly beat eggs and molasses together, then add to dry mix until it is just combined. No overmixing! (Dough should still be crumbly.)
3. Divide dough in half, and shape into logs. Rolls logs into raw sugar and cinnamon mixture. (Dough is still pretty crumbly at this point, but it will firm up when baked.) Place on cookie sheet and pat down to flatten to 1/2 inch.
4. Bake in preheated oven for 25 minutes. Remove and set aside to cool.
5. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy
I dipped these in milk chocolate and they were pure deliciousness! This is one of my favorite holiday recipes. Also looser dough allows the biscotti to cook up crunchy without being dense or hard. Enjoy!
I got my original recipe here at Allrecipes.com
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