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Ginger & Cranberry Gingerbread Biscotti

Yesterday I was making a batch of my Healthy Triple Chocolate Biscotti (although this time it was only the double chocolate version with no chocolate on top) and I decided to mix around the recipe and try another variety.  These cookies turned out just perfect and have that great gingerbread taste with quite an extra ginger and cranberry kick - great with coffee or tea I would have to say.

Here is what is needed to make a good sized batch (feel free to half the recipe if you don't have a crowd to serve or you are not selling them at the farmers market like I am, but then again these cookies keep for a long time as they taste better the more they are left to go stale):
  • 1/2 cup melted butter
  • 1/2 cup coconut oil, melted (that is if its too cold in your house, like mine, to be melted)
  • 1 cup SUCANAT
  • 6 eggs
  • 2 Tablespoons ginger
  • 1 Tablespoon cinnamon
  • 7 cups whole wheat flour (5 cups soft/pastry flour & 2 cups hard flour)
  • 1/2 cup red lentil flour
  • 1/2 cup molasses
  • 1 Tablespoon vanilla
  • 2 Tablespoons baking powder
  • 1 cup crystallized ginger
  • 1 cup sweetened cranberries

In a large bowl, mix together the butter, oil, and SUCANAT. 

Add in the spices, eggs, molasses, vanilla, and baking powder. 

Finally, stir in 6 cups of flour (minus 1 cup) plus the lentil flour.

In a food processor, process together the crystallized ginger and cranberries and then place chunks of the processed fruits over the dough.

Cover the whole thing with the last cup of flour and then knead everything together.

Now separate the dough into two equal pieces and roll each out on a sheet of parchment.

First, make a log

Second, press out the log

Finally, roll out to 1/4" thick

Cut into individual cookies and then bake for 25 minutes at 400 degrees Fahrenheit.

Cut the cookies apart again (on the lines you already made), and then flip the cookies on their sides and return them to a 300 degree oven for 45 minutes to an hour (until they are dried).

Let cool.  Enjoy!


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