Gingerbread Biscotti

Makes 18

INGREDIENTS

2 cups flour

1cup old-fashioned oats

¾ cup firmly packed dark brown sugar

1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt

1 tablespoon gingerbread spice 2 eggs

¼ cup molasses 1teaspoon vanilla extract

¾ cup coarsely chopped pecans

DIRECTIONS

Heat oven to 350 degrees. Grease a baking sheet.

In a medium bowl, mix the flour, oats, brown sugar, baking powder, baking soda, salt and gingerbread spice until well blended. Using an electric mixer, beat the eggs, molasses and vanilla on low speed until well blended. Gradually add flour mixture, beating just until blended. Stir in pecans.

On a lightly floured work surface, divide dough in half. Roll each half into a log, about 12 inches long and 2inches wide. Transfer logs to the greased baking sheet.

Bake for 30 minutes or until golden brown and firm to the touch. Cool logs on wire rack 10 minutes. Reduce oven temperature to 300 degrees. Transfer logs to a cutting board and using a sharp serrated knife, cut logs diagonally into ½-inch thick slices. Place slices, cut sides down, in a single layer on one or more baking sheets. Bake 12to 15minutes or until crisp and golden, turning biscotti over halfway through cook time. Remove biscotti to wire racks; cool completely. Store in airtight container up to 1 week.

— Courtesy McCormick.com