Dec 20 2017
It's that time of the year when the house smells like gingerbread, wood burning fire and chestnuts!!!
I have been wanting to try a gingerbread version of this Italian cookie for a long time and finally nailed it!!!
Preheat the oven at 350F.
Combine all the dry ingredients. Add the eggs, the vanilla, the maple syrup and the molasses and mix it all together with a wooden spoon. Add the coconut oil and use your hand to incorporate it and finally the almonds.
Place on a baking sheet and form a log shape. Bake for 20-25 minutes. Remove form the oven and when cool enough to handle, slice it.
Put it back in the oven for another 10-15 minutes, flipping them half way.
Let the biscotti cool on a rack and enjoy with a cup of hot cocoa or a cup of tea!