Ginger Spice Biscotti
Canola oil spray
1 1/4 cups unbleached, all-purpose flour
1 cup whole-wheat flour or whole-wheat pastry flour
4 tsp. ground ginger
1 tsp. cinnamon
1 1/2 tsp. baking powder
1/4 tsp. allspice
1/4 tsp. salt
2 large eggs
1/3 cup canola oil
1/4 cup unsweented apple butter or applesauce
1/2 cup packed dark brown sugar
1/2 cup dried cranberries, chopped dried pineapple or other dried fruit
Preheat oven to 325 degrees. Spray large cookie sheet with canola oil spray and set aside.
In medium bowl, mix next 7 ingredients and set aside. Using electric mixer or food processor, combine eggs with oil and apple butter for 10 seconds. Add sugar and blend for 30 more seconds. Add half of dry mixture and process until smooth. Add remaining dry mixture and process until a soft and sticky dough forms. Transfer dough to a large bowl; fold in dried fruit. Divide dough in half and place on either end of cookie sheet.
With damp hands, form each piece of dough into a log 3 inches wide and about 3/4-inch high. Bake 25-30 minutes, or until firm to the touch. Logs will spread durig baking. Remove from oven and cool 10 minutes. With serrated knife, slice each log into 1/2-ich cookies, cutting on a diagonal. Bake 10 minutes.
Turn each cookie over and bake 10 more minutes. Turn oven off and leave biscotti in oven for 10 minutes. Remove from oven and cool on wire rack. Store at room temperature.
Per cookie: 60 calories, 2 g. total fat (<1 g. saturated fat), 10 g. carbohydrates, 1 g. protein, <1 g. dietary fiber, 36 mg. sodium.
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