Gingerbread biscotti

If only Lincoln logs tasted this good

What’s in your cookie jar?

Gingerbread Biscotti

• 2 1/2 cups all-purpose white flour
• 1/2 cup white sugar, plus one tablespoon
• 1/2 cup brown sugar
• 2 tsp baking powder
• 3/4 tsp salt
• 4 eggs
• 1/4 cup molasses
• 1 tsp ground ginger
• 3/4 tsp cinnamon
• 1/2 tsp all spice

Preheat oven to 375 and line a baking sheet with parchment. Mix flour, sugars, baking powder and salt in a large bowl. Use a fork or your fingers to break up any clumps of brown sugar. Make well in the center and add eggs, molasses and spices. Stir until incorporated. This is a bit wetter than some biscotti, but don’t worry. Drop dough onto prepared baking sheet into two even logs. Dust with tablespoon of sugar. Bake until crisp around the edges and firm throughout, about 20 minutes. Remove from oven and reduce temperature to 325. Allow logs to cool, then cut into diagonals to your desired thickness. Place the cookies back on the baking sheet. Stand them up to brown both sides evenly, about 10 minutes. (We used to bake them flat and flip them to brown each side, but Linda over at Savoring Every Bite always toasts hers this way to save time. Thanks, Linda!

A note: If you have more of a sweet tooth, you can increase the white sugar, even double it. We tend to cut sugar in our recipes, when possible.