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I want to make these today (doing all my cookies today), and you have 1 cup eggbeaters or 4 eggwhites. 1 cup eggbeaters = 4 eggs & 4 eggwhites = 2 eggs. Which did you use?
I tried to look on the link you had, but couldn't find the original recipe.
Thanks!!
Edited by Mags2003 (12/19/04 08:29 AM)
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I want to make these today (doing all my cookies today), and you have 1 cup eggbeaters or 4 eggwhites. 1 cup eggbeaters = 4 eggs & 4 eggwhites = 2 eggs. Which did you use?
I tried to look on the link you had, but couldn't find the original recipe.
Thanks!!
OH CRAP....I messed that one up....but my editing time is over....so...the correct answer is...
1/2 cup eggbeaters (or 4 eggwhites) = equivalent of 2 eggs
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Edited by Shell Marr (12/19/04 09:15 AM)
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They're great! I gave some away as Christmas gifts to my co-workers on Friday. Will let you know what they say after they've had time to sample them. My family likes them very much!
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They're great! I gave some away as Christmas gifts to my co-workers on Friday. Will let you know what they say after they've had time to sample them. My family likes them very much!
Oh, that is great...let me know... oh also, how much egg did you end up using?
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I found powdered egg whites at one of my local grocery stores, so I used the equivalent of 4 egg whites. (you add water with the powder) The dough seemed way too crumbly when I mixed everything together, so I did add probably a few tablespoons of extra water to the batter.
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I found powdered egg whites at one of my local grocery stores, so I used the equivalent of 4 egg whites. (you add water with the powder) The dough seemed way too crumbly when I mixed everything together, so I did add probably a few tablespoons of extra water to the batter.
OK, that is good to know.... thanks! I'm glad everyone so far has liked them....
I can't wait to hear how Mag's turned out! 
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I told Shell yesterday that even though I'd asked her for the correct egg amount, I ended up using too much liquid anyway. When cleaning up, I noticed I'd used my 1/3 cup rather than 1/4 cup, so I had too much egg & too much molasses. (Duh!  ) So, the dough wasn't as firm as it probably should have been. But, after baking, they came out really good!! I brought some in to work today for everyone and tried it with my chai tea (my latest favorite Yogi Tea Redbush Chai - very good and needs no sweetener, especially with Silk French Vanilla Creamer - YUMMY!!  ) and it is so good!!! I'm glad I have more for myself at home! LOL
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Tis the season.... I'm gonna have to make these again!! 
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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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