Gingerbread Biscotti
Source of Recipe
Light and Tasty
List of Ingredients
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 egg -- lightly beaten
2 egg whites -- lightly beaten
2/3 cup packed brown sugar
1/4 cup molasses
2 teaspoons vanilla extract
1/4 cup dried currants
1/4 cup chopped pecans
Recipe
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. Stir into the dry ingredients just until moistened. Fold in pecans and currants. Cover and refrigerate for 30 minutes.
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-in. x 1 1/2-in. log.
Bake at 325� for 24 - 28 minutes or until firm to the touch. Remove from the oven and reduce the heat to 300�. Cool for 5 minutes.
Transfer to a cutting board; cut diagonally with a serrated knife into 1/2" slices. Place cut side down on baking sheet 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.
Yield: 2 1/2 dozen
Per Serving: 75 Calories; 1g Fat (11.1% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 46mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
Note: I found the dough to be very sticky to work with. Spray your hands with the cooking spray before trying to form the logs!
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