1/2 cup butter, melted
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup molasses
2 3/4 cups all-purpose flour
1 1/4 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg
2 cups dried currants
Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, sift together flours, baking powder, ginger, cinnamon, cloves, and nutmeg; add currants; mix into egg mixture to form a stiff dough.
Divide dough in half, and shape each half into a roll the length of the cookie sheet. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
Bake in preheated oven for 20 to 25 minutes. Remove from oven, and set aside to cool.
When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.