Gingerbread Biscotti

Folks around the Bay of Fundy still use both molasses and ginger in ginger cakes, molasses cookies and ginger snaps. Ginger arrived here during the golden Age of Sail and good ole molasses (from the West Indies) arrived along with it.

I'm quite sure ginger & molasses aren't traditional Italian biscotti ingredients so I had to make up this biscotti recipe on my own. Took awhile to perfect because I insisted on adding molasses to what is normally a fairly dry cookie recipe. The result is a gingerbread biscotti true in taste, if not in form, to Fundy's traditional sweet treats.

Gingerbread Biscotti

3 c all purpose flour
2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
3 tsp ground (powdered) ginger
1/2 cup granulated sugar
1/3 cup melted butter
2 eggs
1/2 cup blackstrap molasses
1/3 cup chopped crystalized ginger

1. In a large bowl, combine flour, baking powder, and spices.
2. In a separate bowl, whisk eggs, sugar, butter, and molasses.
3. Stir wet into dry until a soft, sticky dough forms. Transfer dough to lightly floured surface. Form into smooth ball (adding a bit more flour if necessary to reduce stickiness).
4. Divide dough in half. Roll each into logs, approximately 12 inches long. Transfer to ungreased baking sheet.
4. Brush logs with egg white; bake at 350 degrees F for 20 minutes.
5. Remove, let cool for 15 minutes. Transfer logs to cutting board. Using a sharp unserated knive, cut diagonally into 3/4 inch thick slices. (To make biscotti longer, cut slices at sharper angle).
6. Stand cookies upright on a baking sheet, leaving space between them. Return to oven for 2nd baking for 20 minutes at reduced heat of 325 degrees F.
7. Cool biscotti on baking sheets for 5 minutes. Transfer to wire racks and cool completely. Biscotti will keep for a month in an airtight container in the fridge.