Ginger Raisin Biscotti

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Ginger Raisin Biscotti
Ginger Raisin Biscotti
2 ea eggs
3/4 cup sugar
1/4 cup molasses
1 tsp. vanilla extract
2¼ cups flour
1/2 tsp. each: cinnamon and baking soda
1/4 tsp. salt
3/4 cup raisins
3 tbsp. chopped crystallized ginger

Prep time: 20 minutes Cook time: about 1 hour Preheat oven to 350°F and line 2 baking sheets with parchment paper. Beat eggs, sugar, molasses and vanilla together in a medium bowl. Stir in flour, cinnamon, baking soda and salt, mixing to form a stiff dough; stir in raisins and ginger. Shape into a ball on a lightly floured surface. Divide dough into 2 pieces and pat into two 9 X 4-inch rectangles (not quite 1/2-inch thick) on prepared baking sheets. Bake for 30 minutes; let cool slightly. Cut into 1/2-inch thick slices with a serrated knife and place back on baking sheet, flat side down. Reduce heat to 200°F and bake for 15 minutes on each side. Let cool completely. Makes about 42 biscotti.

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