Ingredients
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2 1/4 cups unbleached all-purpose flour
1 teaspoon Frontier Co-op Baking Powder
2 teaspoons Frontier Co-op Ground Ginger
1 teaspoon Frontier Co-op Ground Cinnamon
1/2 teaspoon Frontier Co-op Ground Cardamom
1/2 teaspoon Frontier Co-op Nutmeg
1/2 teaspoon Frontier Co-op Ground Cloves
1/2 teaspoon Frontier Co-op Sea Salt
1/2 cup butter, softened
1/2 cup molasses
1/4 cup Frontier Co-op Organic, Fair Trade Cane Sugar + 2 tablespoons for topping, optional
2 large eggs
1 teaspoon Frontier Co-op Vanilla Extract
1/2 cup Frontier Co-op Crystalized Ginger, chopped into small pieces
Directions
- Preheat oven to 350 degrees and cover a baking tray with parchment paper.
- In a medium bowl, combine unbleached flour, baking powder, ginger, cinnamon, cardamom, nutmeg, cloves and sea salt; stir and set aside.
- In a large bowl with a sturdy spoon, beat together softened butter, molasses and the 1/4 cup sugar. Add eggs and vanilla; continue until mixture is well combined.
- Add in dry ingredients and continue to stir until well combined, then stir in crystalized ginger.
- Divide dough in half and pat each half into a log that is roughly 8 inches by 6 inches. Sprinkle with sugar, if desired, and bake for 25 minutes until starting to brown and is crisp on top. Remove from oven and let cool slightly, 10 to 15 minutes.
- With a serrated knife, cut each loaf into 1/2-inch slices. Lay each piece on its side down and return biscotti to oven. Bake for 5 minutes, flip and bake for another 5 minutes.
- Remove from oven and let cool completely to crisp. Store in an airtight container at room temperature for four to five days.
