Gingerbread Biscotti

This fat-free, vegan biscotti is perfect with spicy hot winter beverages. Add finely chopped pieces of crystallized ginger for even more kick! I have put the type of flour and ginger in brackets to attain better nutritional info.

• Ready In: 1 hr
• Serves: 20

Ingredients

• 2  cups  spelt flour (spelt, use the lightest kind available)
• 1⁄2 cup maple syrup
• 2  teaspoons ground ginger
• 2  tablespoons crystallized ginger (crystallized, finely chopped)
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon nutmeg
• 3⁄4 teaspoon baking soda
• 2  teaspoons cornstarch
• 1  tablespoon molasses
• 1⁄2 teaspoon vanilla

Directions

1. Preheat oven to 350°F.
2. Combine the wet and dry ingredients separately, then mix well to combine. If the mixture is too dry and still crumbly, add a little more water half a tablespoon at a time, just until the dough will hold together in a sticky ball.
3. Turn the dough out onto a floured surface and divide in two. Shape each half into two logs about 2 inches wide. Place them on an oiled cookie sheet and flatten to about 1 inch high.
4. Bake for 30 minutes.
5. Remove from oven and allow to cool for 10 minutes.
6. Place on a cutting board, and cut into 1/2-inch slices on a sharp diagonal.
7. Place the slices cut-side down on the baking sheet and bake for 10 more minutes. Turn them over and bake for 8-10 more minutes. Remove from oven. Biscotti may seem soft at first but they will harden as they cool.