If you like Biscotti, you'll love this Christmas favorite! I got it from my friend, Sarah Longanecker! :) Enjoy!


Gingerbread Biscotti
2-1/4 c. flour
2 tsp. cinnamon
1 tsp. baking powder
3/4 tsp. ginger
1/2 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. allspice
2 eggs, lightly beaten
2/3 c. brown sugar
1/4c. molasses
2 tsp. vanilla extract
1/4 c. chopped pecans
1/4 c. currants
Combine first 7 ingredients. In another bowl combine eggs, brown sugar, molasses and vanilla. Combine both just until moistened. Fold in pecans and currants. Refrigerate 30 minutes.
Divide dough in half. Form into 2 narrow rectangles on a greased cookie sheet. Bake at 325 for 24 minutes. Cool for 5 minutes and turn oven down to 300.
Transfer to a cutting board. Cut diagonally into 1/2 in. slices. Place cut side down on greased sheet. Bake for 15-20 minutes until lightly browned, turning once. Cool on wire racks.