Low-Fat Gingerbread Biscotti
Nutrition
Calories: 81.04 kcalCarbohydrates: 19.57 gProtein: 1.21 gFat: 0.21 gSaturated Fat: 0.07 gSodium: 41.64 mgFiber: 0.85 gVitamin A: 0.04775 IUCalcium: 19.73 mgIron: 0.8 mg
Ingredients
- 2 cups unbleached all-purpose flour
- 1 cup fructose or table sugar sucrose
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 2 whole large eggs
- 2 whole Egg whites
- 2 tbsp apple juice concentrate
- 1 tsp pure vanilla extract
- 1-1/2 cups raisins
Instructions
- Preheat oven to 325°F. Spray a large baking sheet with vegetable oil spray. Into a large bowl, sift together flour, fructose, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside. In a small bowl, beat eggs, egg whites, apple juice concentrate, and vanilla with an electric mixer until thoroughly combined. Add egg mixture to flour mixture and beat until well blended. Stir in raisins.
- Using floured hands, form dough into 2 (12-inch-long) strips; flatten to 1-inch thickness. Arrange logs on prepared baking sheet. Bake 25 minutes or until firm to the touch.
- Remove rolls from baking sheet to a wire rack; let cool 10 minutes. Reduce oven temperature to 275°F. Using a serrated knife, cut logs diagonally into 1/2-inch-thick slices. Arrange slices, cut side down, on baking sheet. Bake 30 minutes. Transfer cookies to a wire rack and cool completely.