Community Pick
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"
photo by eabeler
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Yields:
-
30 biscotti
- Serves:
- 30
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
- 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
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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. -
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. -
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! -
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! -
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.
see 23 more reviews
Tweaks
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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! -
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. -
True gingerbread flavor! Yum. Great dough to work with, easy to cut. Used chopped dried cranberries in place of currants. fabulous recipe, I think.
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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!!
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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!
RECIPE SUBMITTED BY
Barb G.
Sonora, California
