Gingerbread biscotti

Preheat oven to 350 degrees.

In a mixing bowl, combine and mix well:
4 Tblsp. melted butter
1/4 cup vegetable oil
1 cup white sugar
1 tsp. vanilla
3 eggs
1/4 cup molasses

Mix dry ingredients (below) well and add to the butter/sugar mixture:
3-3/4 cups white flour
1 Tblsp. baking powder
1-1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. allspice (I use Trader Joe's pumpkin pie spice)

Combine everything to make a stiff dough.*****
Divide into 4 parts. Lighty grease 2 baking sheets.
Roll each dough quarter into a thick rope, around 10" long and pat down to form a rectangle (1/2" thick) on the baking sheets - dimension should be approx. 10" x 3" x 1/2" high - 2 per sheet.

Bake for 20-25 minutes until the dough is firm, but not browned. Remove from oven and let rest for 5 minutes. Cut each rectangle into 1/2" slices and return to baking sheets. Bake for an additional 10-12 minutes or so, until golden, dry and crispy, depending on how crunchy you want them.

Once cooled completely, you could dip the ends in melted white chocolate or drizzle chocolate over the cooled biscotti.

*****You could also add nuts or dried cranberries (or whatever) to the dough before forming & baking.