Barb'S Gingerbread Biscotti - cooking recipe

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
Preparation
    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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