Re: Fat Free Gingerbread Biscotti
12/11/05 09:45 AM
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Shell Marr
Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
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I made these again for the IBS cookie party...they turned out great!! Below has the CORRECT amount of egg listed
Fat Free Gingerbread Biscotti
3/4 cup crystallized ginger
2 tbsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup eggbeaters (or 4 eggwhites) = equivalent of 2 eggs
1/4 cup light molasses
2 3/4 cup flour
1 1/2 tsp baking powder
Split ginger in half. Finely chop one half, and coarsely chop the other. Set aside.
Combine ground ginger, allspice, cinnamon, nutmeg, and both sugars.
Beat in eggs then molasses, until smooth.
Stir in chopped crystallized ginger
Sift in flour and baking powder
Beat until just mixed. Dough should be thick and a little sticky
Divide dough in half and wrap with plastic wrap
Chill for 2-3 hours
Preheat oven to 375F
Spray your hands with non-stick cooking spray
Shape each portion of dough into a log (1/2 inch thick, 2 inches wide and 12 inches long)
Place on greased pan, 2 inches apart
Bake for 25-30 minutes, then remove from oven
Let cool for about 5 minutes
Slice each loaf into 1/2 inch thick slices
Places slices back on cookie sheet and put back into the oven
Bake for another 10 minutes
Makes 30 biscotti
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