Spiced Ginger Biscotti
|Frozen egg substitute||1⁄2 Cup (8 tbs), thawed|
|Instant coffee granules||1 1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cardamom||1⁄2 Teaspoon|
|Margarine||1⁄4 Cup (4 tbs), cut into small pieces|
|Finely chopped crystallized ginger||1⁄4 Cup (4 tbs)|
|Vegetable cooking spray||1|
Combine egg substitute, coffee granules, and almond extract; stir well with a wire whisk.
Position knife blade in food processor bowl; add flour and next 4 ingredients, and process until combined.
Add margarine, and pulse 12 to 14 times or until mixture resembles coarse meal.
Transfer mixture to a large bowl, and stir in ginger.
Add egg substitute mixture, and stir until dry ingredients are moistened.
Divide dough in half.
Shape each half into an 8-inch log.
Transfer logs to a cookie sheet coated with cooking spray.
Bake at 325° for 34 minutes.
Let cool on wire rack 10 minutes.
Cut each log diagonally into 12 slices.
Place slices on cookie sheets, cut side down.
Bake 12 minutes; turn cookies over, and bake 10 to 12 minutes or until dry.
Let cool on wire racks.