Gingerbread Biscotti


2 cups spelt flour (spelt, use the lightest kind available)
½ cup maple syrup
2 tsp ground ginger
2 TBSP crystallized ginger (crystallized, finely chopped)
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp nutmeg
¾ tsp baking soda
2 tsp cornstarch
1 TBSP molasses
½ tsp vanilla


Preheat oven to 350.
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.
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.
Bake for 30 minutes.
Remove from oven and allow to cool for 10 minutes.
Place on a cutting board, and cut into 1/2-inch slices on a sharp diagonal.
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.
Calories 26 Fat 0g Carbohydrates 6g Protein 0g Sugar 5g
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