Pecan Gingerbread Biscotti

Combine:

• 2 c whole spelt flour (or wheat)
• 1/2 c whole kamut flour
• 1/4 tsp soda
• 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 Tbsp cinnamon
• 3 tsp ginger
• 1/2 tsp cloves
• 1/4 tsp nutmeg

Combine seperately:

• 3 eggs
• 1 Tbsp oil (use to coat the measure before adding the sticky ingredients)
• 1/3 c molasses
• 1/3 c honey (or 1/3 c marmalade and no extract or rind)
• 1/2 tsp orange extract or 1/2 orange zest

Mix well.

Combine wet and dry unill just mixed.

Then fold in:

• 1 1/2 c pecans
• or a total of 1 1/2 c mixed: pecans, walnuts, pepitas

With wet hands, form into 2 logs on a parchment paper lined cookie sheet.
Bake at 350 for 20-25min - should crack on top and spring back to touch.

Remove and wait about 10min. Slice into 2-3cm (3/4-1") cookies.

Place flat on cookie sheet and bake at 325 for 20-30min - till crisp. (Flip each cookie half way through baking.)
You can also bake cookies on a cooling rack for 10-20min - till crisp.

When cool, store in a covered container. Will keep for weeks. Lovely with espresso or tea, great for dipping or crunching.