Dark brown sugar
⅔ cup(s), packed
1 large egg(s)
Whole wheat pastry flour
Powdered sugar (confectioner's)
- Preheat oven to 350°F. Line large baking sheet with parchment paper. In large bowl, add brown sugar, molasses, vanilla, and egg and, using electric mixer, beat at medium speed until light-colored and slightly thickened, about 4 minutes. In medium bowl, whisk flour, cinnamon, baking soda, salt, ginger, and cloves. Add to eggs and beat at low speed just until combined.
- Divide dough in half. Shape each half into 9-by-3-inch rectangle on prepared pan. Sprinkle powdered sugar over dough, patting gently to adhere. Bake at 350°F until dough is firm and top of dough is cracked, about 30 minutes. Remove from oven and let cool on pan for 10 minutes.
- Reduce oven temperature to 300°F. Cut each dough rectangle diagonally into 17 (1⁄2-inch) slices. Arrange slices, cut-side down, on pan. (It’s OK if the biscotti are crowded.) Bake biscotti until dry on top, 8 to 10 minutes. Turn biscotti over and bake until crisp, 8 to 10 minutes more. Transfer biscotti to wire rack and let cool completely, about 20 minutes.
- Serving size: 1 cookie