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Spiced Ginger Biscotti

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  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
  Salt 1⁄4 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.
Set aside.
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.

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