Honey Cake Biscotti

Ingredients

• 3 cups plus 2 tablespoons (390g) all-purpose flour
• 1/2 cup (110g) dark brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon of baking powder
• A dash of salt
• 1/2 cup (120ml) canola oil
• 1/2 cup (170g) honey
• 1/4 cup (60ml) brewed coffee or espresso
• 2 large eggs

Method

1. Preheat oven to 350°F (180°C). Cover a jelly roll pan or cookie sheet with parchment paper and set aside.
2. In a large bowl mix the flour, brown sugar, cinnamon, ginger, cloves, nutmeg, baking powder, and salt.
3. Add the oil, honey, coffee, and eggs and mix gently to combine.
4. Divide the dough in half and shape each half into a log, 10 to 12 inches (25 to 30cm) long by 4 inches (10cm) wide, leaving 2 to 3 inches between each loaf.
5. Bake for 35 minutes, or until the loaves are set and a little browned on the bottom.
6. Slide the parchment paper off the pan. Let the loaves sit for 5 minutes.
7. Slice each loaf into 1-inch (2cm) slices. Place a new piece of parchment paper on the pan and place the cookies on it, cut side down.
8. Bake for 5 more minutes. Let the cookies cool on the pan.
9. Store in an airtight container for up to 5 days or freeze for up to 3 months.