Over the holidays, we spent a few days in downtown Chicago where we visited a charming little store called Teavana. Housed in Water Tower Place, this was our first visit to the store. As we headed into the cozy shop, we were encouraged to taste-test a variety of deliciously fruity tea samples and admired all of the containers of loose leaf tea stacked high on tidy shelves lining the store walls.
Well, after spending over $100.00 in purchases, we headed out the door with several pounds of tea, and a few Teavana trinkets that we convinced ourselves we absolutely needed.
Arriving home, M and I decided to make a batch of Ginger and Spice Biscotti cookies to have on hand during our evening ritual (enjoying a cup of piping hot tea and watching the Hallmark Channel).
…And there’s nothing like a warm cup of tea and a spiced cookie during the cold winter months living in the Midwest.
Ginger and Spice Biscotti
1/3 cup vegetable oil
1 cup sugar
1/4 cup molasses
2 1/4 cups 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
1 teaspoon ground oatmeal (optional)
Preheat oven to 375 degrees. Spray, with cooking spray, a cookie sheet.
In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flour, wheat flour, baking powder, and remaining spices. Mix into the wet ingredients to form a stiff dough.
Divide dough in half, form each piece into a roll about as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness. Sprinkle with ground oatmeal. (Optional)
Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool 5-10 minutes.
Cut into 1/2″ thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side. Cool, store in airtight container.