Gingerbread Biscotti

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

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

spelt flour, maple syrup, ground ginger, ginger, cinnamon, ground cloves, nutmeg, baking soda, cornstarch, molasses, vanilla

Taken from www.food.com/recipe/gingerbread-biscotti-326601 (may not work)