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Barb's Gingerbread Biscotti

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“These biscotti are great for "DUNKING" in a cup of tea or a glass of milk. Friends will love these, great as a gift. Low fat, Diabetic exchange: 1 starch”
READY IN:
1hr 5mins
SERVES:
30
YIELD:
30 biscotti
UNITS:
US

Ingredients Nutrition

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.

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