Gingerbread Biscotti

Ingredients: 

3 Tablespoons coconut oil or room temperature unsalted butter

½ cup cane sugar

½ cup muscovado or firmly packed dark brown sugar

2 large eggs or ½ cup unsweetened smooth applesauce

2 cups whole wheat pastry or all-purpose flour

1 teaspoon aluminum-free baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon sea salt

1 cup whole raw almonds or chopped, if desired

½ cup crystallized ginger, chopped (optional)

Directions:

Preheat oven to 375 degrees.  Beat coconut oil and sugars with an electric mixer at medium speed until light and creamy.  Beat in eggs, combine well.

Combine flour and next 5 ingredients; add to sugar mixture, beating at low speed until blended.  Stir in almonds and crystallized ginger.

Divide dough in half.  Using floured hands, shape each portion into a log 3-inches wide and 1-inch high.  Place on a parchment-lined cookie sheet.

 

Bake 25 minutes.  Cool 5 minutes on cookie sheet; remove to a wire rack, and set aside until cool to the touch.  Reduce oven temperature to 325 degrees.

Cut each log crosswise into ½-inch slices with a serrated or very sharp knife. Place slices on the same parchment-lined cookie sheet.  If you want long cookies, cut on the diagonal.

Bake 7-8 minutes; turn cookies over, and bake 7-8 more minutes.  If you cut them thick, you will probably have to bake them a little longer.  Cool completely on wire racks.