Barb's Gingerbread Biscotti

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

These biscotti are great for "DUNKING" in a cup of tea or a glass of milk. Friends will love these, great as a gift. Low fat, Diabetic exchange: 1 starch

Ingredients Nutrition

Directions

  1. 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.
  2. Stir the egg mixture into dry ingredients just until moistened; fold in pecans and currants; cover and refrigerate for 30 minutes.
  3. 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-inch x 1 1/2-inch rectangle;Bake at 325 for 24 to 28 minutes or until frim to touch; remove from the oven and reduce heat to 300 degrees.
  4. Cool for 5 minutes, transfer to cutting board; cut diagonally with a serrated knife into 1/2-inch slices; place cut side down on baking sheets 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.
Most Helpful

Great Recipe! My Italian father loves these treats after dinner. He can't have nuts so I omitted those and added 1/4 cup chopped, candied ginger for a little extra kick. I have to make extra now so he can take some home.

CJ13 September 20, 2009

Wonderful biscott, made just two changes I used two whole eggs instead of 1 egg and two egg whites and added about 1/2 t. of salt. Thanks again for the wonderful recipe.

Take a Letter Maria September 01, 2009

What a delicious biscotti! I was already missing the tastes of Christmas, so I thought I would make a batch of these. I just loved them. I used dried cranberries and macadamia nuts, and it turned out wonderful. Thank you Barb!

bricookie55 January 06, 2008