Tuesday, December 23, 2008

Gingerbread Biscotti


This year, I have been busy in the kitchen making treats to give away. I made homemade apple butter, chocolate dipped pretzels (dark and white), and gingerbread biscotti. The biscotti turned out the best. I used the recipe below and dipped the finished product in vanilla icing for a more festive look. You can sub raisins for currants if you don't have those on hand.

Ingredients

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.

1 comment:

Nathan said...

This is incredibly tasty! Everyone we gave it to just loved it.