From lattes to houses and even people, we are coming into the time of year where everything is made out of gingerbread. I, for one, am here for it.

Gingerbread cookies are great, and they are at their best dunked in coffee, tea or even wine. They can be a bit fragile though and sometimes fall apart in your mug or glass leaving a few too many crumbs at the end of your drink (may this be the worst problem you face today).

These gingerbread biscotti are the solution. They have all of the warm, spicy flavours that I love, but were built to stand up to a good dunking.

Makes about 40 cookies

Ingredients:

• 3 cups AP flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg (bonus points if you use fresh ground nutmeg)
• 1/2 tsp salt
• 1/2 cup unsalted butter (room temperature)
• 1 cup brown sugar
• 1 tsp molasses
• 3 eggs (room temperature)
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees f
2. Stir together flour (3 cups), baking powder (2 tsp), cinnamon (1 tsp), ginger (1 tsp), cloves (1/2 tsp), nutmeg (1/2 tsp) and salt (1/2 tsp)
3. Cream together sugar (1/2 cup) and brown sugar (1 cup) – this means put them in a stand mixer together and beat them until they are fully combined and light and fluffy
4. Add molasses (1 tsp), eggs (3) and vanilla (1 tsp) to the butter and sugar mixture and beat in
5. Add the dry ingredients and beat just until combined
6. Split dough in half and roll each half into a log roughly the length of your cookie sheet
7. Line cookie sheet with parchment and place dough logs on it
8. Use your palm to flatten the dough logs to about 1/2 inch thick
9. Bake for 25 minutes
10. Remove from oven, let cool just enough that you can handle without burning your fingers, and then slice each into 1/2 inch slices
11. Place the cookies cut-side down on the cookie sheet (you may need a second cookie sheet) and return to oven for 10 minutes
12. Flip cookies to other cut side, then bake for another 10 minutes
13. Let cool completely