Actually anyone else is welcome too, but I figured Mama would know what I'm looking for.

My grandmother used to make a molasses type biscotti. All I remember is she would make the loaves, cook for a while, take them out of the oven cut diagonally, and then finish baking them. There were no nuts that I remember, and I don't know times, temps or anything else. All I knew is like most all of her baking she never measured anything and it just came out good.

why measure? I got thrown out of home ec class for arguing with the teacher about measuring - she told me my mother never measured because she didn't know what she was doing - result - the principal straightened the teacher out - mom did a lot of cooking and baking for the school - that teacher hated me - told me I'd never be a cook - she didn't appreciate me saying that everytime she measures 1/2 t. salt I was ready to throw up - and she didn't appreciate me using my hands for measruements -

anyway -

biscotti - OMG - I love biscotti - I can't wait to slice those loaves to finish baking them - then dunking them!

I've got plenty of recipes - not too sure about the molasses tho - but I will check - back in ten....

I have many biscotti recipes - with nuts, candies, candied fruits, raisins, etc. so let me know if anything sounds good - using sugar or brown sugar

using molasses I have -

Gingerbread Biscotti

1/3 cup vegetable oil
1 cup white sugar
3 eggs
1/4 cup molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg


Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough.
Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

Never have heard of gingerbread biscotti, it sounds terrific MamaM, thanks so much for the recipe! I love gingerbread anything!!!

I could live on biscotti! And many times it's nice to have one that is different. I hope you enjoy it!