Barb's Gingerbread Biscotti

"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"
 
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photo by eabeler photo by eabeler
photo by eabeler
photo by eabeler photo by eabeler
photo by eabeler photo by eabeler
photo by Dessert Rose photo by Dessert Rose
photo by Barb G. photo by Barb G.
Ready In:
1hr 5mins
Ingredients:
14
Yields:
30 biscotti
Serves:
30
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ingredients

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directions

  • 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.
  • Stir the egg mixture into dry ingredients just until moistened; fold in pecans and currants; cover and refrigerate for 30 minutes.
  • 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.
  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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!
     
  4. I made these for an Election Day bake sale at my son's school, and the PTG president asked me for the recipe! I omitted the dried currants and pecans because I didn't have any on hand, and I drizzled the biscotti with white chocolate. Delicious dunked in coffee!
     
  5. Delicious! I used 2 whole eggs with 2 egg whites. Also 1/4 tsp salt. Time consuming, so set aside time to enjoy the task.
     
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Tweaks

  1. These were great! I made them for my diabetic grandmother who is currently going through cancer treatments and she loves them. It's one of the only things she likes eating right now. I used dried cranberries instead of currants. They look and taste just like real biscotti. I'm making another batch today using raisins this time. Thanks for the recipe!
     
  2. MMM-MMM good! Thanks for sharing this recipe Barb! Made it tonight and I shall be tucking it into a Christmas gift for my coffee loving friends. I found the recipe easy to follow and it turned out well. I substituted 2 whole eggs for the 1 egg and 2 egg whites. I found the dough was too dry to gather together. So I added just a little water until I could form a ball with the dough. I also substituted dried cranberries for the currants - a personal choice. They look so nice. I will be making more soon.
     
  3. True gingerbread flavor! Yum. Great dough to work with, easy to cut. Used chopped dried cranberries in place of currants. fabulous recipe, I think.
     
  4. This is an awesome recipe & I will certainly make it again. I made a few changes; combined white & whole wheat flour, used 2 whole eggs (instead of egg whites only) skipped the currants & used walnuts since I had those. They came out perfect & I will be sharing this recipe with friends. Thanks for a great recipe Barb!!
     
  5. These are crunchy and scrumptious! I love both the texture and the flavor. I omitted the currants and used walnuts instead of pecans. I also used all Egg Beaters because I was out of eggs. I can't wait to dunk this in my coffee tomorrow morning. Thanks for another winner, Barb!
     

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