Ginger spice biscotti

Recipe Information

Ingredients

• Canola oil spray

• 1 1/4 cups unbleached, all-purpose flour

• 1 cup whole-wheat flour

• 4 teaspoons ground ginger

• 1 teaspoon cinnamon

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon allspice

• 1/4 teaspoon salt

• 2 large eggs

• 1/3 cup canola oil

• 1/4 cup unsweetened apple butter or applesauce

• 1/2 cup packed dark brown sugar

• 1/2 cup dried cranberries, chopped dried pineapple, or other dried fruit

Directions

• Preheat an oven to 325°F. Spray a large cookie sheet with the canola spray and set aside.

• Mix the all-purpose flour, whole-wheat flour, ginger, cinnamon, baking powder, allspice, and salt together in a medium sized mixing bowl and set aside.

• In a separate bowl, combine the eggs, canola oil, and apple butter for 10 seconds with an electric mixer.

• Add the sugar to the egg mixture and combine for another 30 seconds.

• Add the flour mixture to the egg mixture in two parts and combine. A soft and sticky dough should form. Fold in the dried fruit.

• Cut the dough in half and place at both ends of the cookie sheet. With damp hands, shape the two halves of the dough into large logs that are about 3 inches long and 3/4 inches tall.

• Bake in the oven for about 25 minutes or until firm.

• Remove the two logs from the oven and place on a cooling rack for 10 minutes. Slice the logs into 1/2 inch wide pieces and place back on the cookie sheet. Bake the cookies for another 10 minutes per side.

Nutrition (per serving)

• Calories: 68 cal

• Total fat: 3g

• Saturated fat: <1g

• Monounsaturated fat: 1g

• Cholesterol: 11mg

• Sodium: 48mg

• Potassium: 35mg

• Carbohydrate: 11g

• Fiber: <1g

• Protein: 1g