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

• Ready In: 1 hr 5 mins
• Serves: 30
• Yields: 30 biscotti

Ingredients

• 2 1⁄4 cups flour
• 2  teaspoons ground cinnamon
• 1  teaspoon baking powder
• 3⁄4 teaspoon ground ginger
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground allspice
• 1  egg, lightly beaten
• 2  egg whites, lightly beaten
• 2⁄3 cup dark brown sugar, packed
• 1⁄4 cup molasses
• 2  teaspoons vanilla extract
• 1⁄2 cup pecans, chopped
• 1⁄4 cup dried currant

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.