Holiday Gingerbread Biscotti

Beat the eggs and brown sugar with a fork till frothy and light.

Add the oil( or melted butter) and beat till smooth.

Mix in the vanilla, molasses, all spices, salt, grated ginger, and beat till all is incorporated.

Whisk the flour and baking powder till smooth and mixed.

Stir the prunes and ginger into the flour mixture and fold the dry ingredients over the fruits till evenly coated.

Using a spatula, mix the dry ingredients into the wet ingredients till completely incorporated.

Preheat oven to 350 and line a baking sheet with greased parchment paper.

Divide the dough into two parts with the spatula and scoop each part out onto separate lengthwise sides of the baking sheet.

Using wet hands, form the two loaves of dough into long, thin ovals. Smooth the surface with your palms to even the tops.

Brush with beaten egg white for shine, or sprinkle with Demerara sugar for crunch.

Bake for 40-45 min till brown and firm to the tough in the center.

Remove from oven and let sit for 5 minutes. Turn the oven off.

Run a serrated knife underneath the ovals to release them, then slice into 1/3” biscotti.

Put the sliced biscotti into the oven and let them dry out for 1-2 hours.