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

5 5

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.

5 5

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.

5 5

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!