Fat Free Gingerbread Biscotti (picture included)
#120033 - 11/08/04 02:01 PM
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Shell Marr
Reged: 08/04/03
Posts: 14959
Loc: Seattle, WA USA
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OK, these ARE fat free like the one that Kandee posted web page . I'm going to try to make these this weekend and cross fingers that it turns out using the butter sub. I will let you all know. And if anyone else tries it first please let me know!
(picture added after I made them...hehehe THUMBS UP!!)
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 corrected
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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I just bought my crystallized ginger at the store at lunch, so I'm one step closer to trying it! 
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Sounds good Shell, but I don't know why you would even need the butter sub. They are supposed to be hard as a rock anyway....for dunking.
The seasonings sound good. I usually make about 4 different kinds at holiday time....chocolate (cocoa) for one, nuts, cinnamon, and a chopped dried fruit (like cranberry) for the others. A ginger one this time would make a nice change.
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Quote:
Sounds good Shell, but I don't know why you would even need the butter sub. They are supposed to be hard as a rock anyway....for dunking. Cuz the regular butter is dairy! LOL
The seasonings sound good. I usually make about 4 different kinds at holiday time....chocolate (cocoa) for one, nuts, cinnamon, and a chopped dried fruit (like cranberry) for the others. A ginger one this time would make a nice change. Sounds good!! Can you post all of them in your "spare" time?
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Quote:
Quote:
Sounds good Shell, but I don't know why you would even need the butter sub. They are supposed to be hard as a rock anyway....for dunking. Cuz the regular butter is dairy! LOL What I meant to say, and obviously didn't word it right, was why add any butter sub or butter period? In the ones I make (thanks for linking the recipe) you'll notice there is no fat...that's what I love about it. I got it from David Rosenthal, I think that's his name, who used to be on the food channel and had his own show called "Taste", quite a few years back.
The seasonings sound good. I usually make about 4 different kinds at holiday time....chocolate (cocoa) for one, nuts, cinnamon, and a chopped dried fruit (like cranberry) for the others. A ginger one this time would make a nice change. Sounds good!! Can you post all of them in your "spare" time? Can do.
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Ok, it calls for 1/4 cup light molasses I have full flavor molasses ....should that be ok to use or is there a way to decrease the strength? I would like to make this, well at least a 1/2 batch this weekend to see if I like it well enough to have here for Thanksgiving.
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I have both at home here and can't tell much of a difference in taste between the two. Just use what you've got and it will be fine.
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Thanks Auntie Kandee 
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I was gonna make these yesterday but did not have enough eggbeaters..... maybe today?
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Right now they are "Chill for 2-3 hours"
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They just entered the oven for the first time about 5 min ago and it already smells so good in here!! 
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Edited by Shell Marr (11/14/04 05:53 PM)
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Thanks Kree... they really ARE yummy and I will be making these for Thanksgiving as well as to send to family for Christmas.... they will SHIP WELL!!
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These are SO GOOD I can't wait to get home and bite into one. We have unexpected company coming over for dinner tonight too, so it is a good thing we have a nice treat for them to try.
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Friends that we had over last night loved them....or at least the guy did...she could not try them because she is allergic to cinnamon 
And I brought in 2 to my boss this morning and he loved them too.... he was brewing a pot of coffee (oh, how I miss coffee) so he could dunk them in it
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I'm definitely gonna try these for Christmas time. Maybe they'll be good dipped in Teecino or soy coffee?
They sound delicious.... 
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I'm definitely gonna try these for Christmas time. Maybe they'll be good dipped in Teecino or soy coffee?
They sound delicious....
yes, try them!! I'm thinking MAYBE of warming up a cup of choc or eggnog Silk soy milk for dunking??
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Shell, these look awesome!!! I can't wait to try them out. I love your "festive" pic too!
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Shell, these look awesome!!! I can't wait to try them out. I love your "festive" pic too!
Thanks! They are SO yummy.... I can't wait to make some more...
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Gosh, I guess I'm just gonna have to make more of these to use up my extra container of crystallized ginger !
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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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