Gingerbread Biscotti

Change to: biscotti US Metric

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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

• 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.