These biscotti are a real pick me up especially enjoyed in the winter months for their spicy fragrance and taste.
- 3 large eggs -
- 1/2 cup brown sugar, packed -
- 1/2 cup granulated sugar -
- 1/4 cup vegetable oil -
- 1/3 cup molasses -
- 1 teaspoon vanilla -
- 2 1/2 cups flour -
- 2 tablespoons ground ginger -
- 1 teaspoon baking soda -
- 1 teaspoon cinnamon -
- 1/2 teaspoon salt -
- 1/4 teaspoon ground cloves -
- 1 1/3 cups pareve chocolate chips -
In bowl beat eggs with granulated sugar until light and fluffy. Add brown sugar and continue beating. Add oil in thin stream, then molasses and vanilla. In another bowl whisk together flour, ginger, baking soda, cinnamon, salt and cloves; add to egg mixture, stirring just until combined. Stir in chocolate chips.
Refrigerate dough for an hour or until firm. Form dough into 2 equal rolls. Place about 4 inches apart on parchment paper-lined or greased baking sheets. Flatten each roll until about 3 inches wide. Bake in center of 325 F. oven for 30 minutes.
Let cool on pan for 10 minutes or more. Transfer to cutting board; with serrated knife, cut into 1/2" slices, Transfer biscotti cut side down on baking sheets. Return to 300 F oven; bake, turning once for 8 minutes per side until dry and crisp. Let cool and store in airtight container.