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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