Pecan Gingerbread Biscotti

A very spicy crunchy twice-baked cookie: the spice must flow.



Ingredients / Directions: 


  • 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.