Barb's Gingerbread Biscotti |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 2 |
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These biscotti are great for DUNKING in a cup of tea or a glass of milk. Friends will love these, great as a gift. Low fat, Diabetic exchange: 1 starch Ingredients:
2 1/4 cups flour |
2 teaspoons ground cinnamon |
1 teaspoon baking powder |
3/4 teaspoon ground ginger |
1/2 teaspoon baking soda |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground allspice |
1 egg, lightly beaten |
2 egg whites, lightly beaten |
2/3 cup dark brown sugar, packed |
1/4 cup molasses |
2 teaspoons vanilla extract |
1/2 cup pecans, chopped |
1/4 cup dried currant |
Directions:
1. In a large bowl, combine the first seven ingredients; In another bowl, combine the egg and egg whites, brown sugar, molasses and vanilla until smooth.
2. Stir the egg mixture into dry ingredients just until moistened; fold in pecans and currants; cover and refrigerate for 30 minutes.
3. Divide dough in half; shape each half into a ball; on a baking sheet coated with nonstick cooking spray, roll each ball into a 14-inch x 1 1/2-inch rectangle;Bake at 325 for 24 to 28 minutes or until frim to touch; remove from the oven and reduce heat to 300 degrees.
4. Cool for 5 minutes, transfer to cutting board; cut diagonally with a serrated knife into 1/2-inch slices; place cut side down on baking sheets coated with nonstick cooking spray; bake for 15 to 20 minutes or until lightly browned turning once, remove to wire racks to cool, store in an airtight container.
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