Pacific Northwest: Taste

Ginger Biscotti Makes 24 cookies

1/2 cup butter, melted 1/2 cup sugar 2 eggs 1/2 cup molasses 1 tablespoon freshly grated gingerroot 2 cups flour 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1. In a mixing bowl, combine butter and sugar. Stir in eggs, one at a time, beating well after each one, then stir in the molasses and ginger. 2. In a separate bowl, stir together flour, allspice, cinnamon, baking soda, baking powder and salt. Add the flour mixture all at once to the butter mixture and stir just until the mixture comes together to form a soft dough. 3. With a rubber spatula, dollop the soft dough into two logs down the length of a baking sheet that has been lined with baker's parchment. The logs should be about 2 inches wide and 14 inches long. Leave plenty of room between them because, as they bake, the logs will spread into mini loaves about 5 inches wide. 4. Bake for 15 minutes in an oven preheated to 350 degrees. Cool for 15 minutes, then slice the loaves into biscotti-like cookies. Each log will yield about a dozen slices. Place the sliced cookies back onto the baking sheet, cut sides up, and bake an additional 8 minutes. The cookies will crisp as they cool.