Ingredients
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2 1/4
-
2
-
1
-
3/4
-
1/2
-
1/4
-
1/4
-
1
-
2
-
2/3
-
1/4
-
2
-
1/2
-
1/4
-
Directions
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, Delicious! 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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Steps
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1
Done
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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
Done
|
Stir the Egg Mixture Into Dry Ingredients Just Until Moistened; Fold in Pecans and Currants; Cover and Refrigerate For 30 Minutes. |
|
3
Done
|
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
Done
|
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. |
