Spiced Ginger Biscotti Recipe
Ingredients
| Egg substitute | 1/2 Cup (16 tbs), frozen | |
| Instant coffee granules | 1 1/2 Teaspoon | |
| Almond extract | 1/2 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 3/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Cardamom | 1/2 Teaspoon | |
| Margarine | 1/4 Cup (16 tbs) | |
| 1/4 cup finely chopped crystallized ginger | ||
| Vegetable cooking spray | ||
Directions
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.
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.
Chef
