Gingerbread Biscotti

"This fat-free, vegan biscotti is perfect with spicy hot winter beverages. Add finely chopped pieces of crystallized ginger for even more kick! I have put the type of flour and ginger in brackets to attain better nutritional info."
 
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Ready In:
1hr
Ingredients:
11
Serves:
20
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ingredients

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directions

  • Preheat oven to 350°F.
  • Combine the wet and dry ingredients separately, then mix well to combine. If the mixture is too dry and still crumbly, add a little more water half a tablespoon at a time, just until the dough will hold together in a sticky ball.
  • Turn the dough out onto a floured surface and divide in two. Shape each half into two logs about 2 inches wide. Place them on an oiled cookie sheet and flatten to about 1 inch high.
  • Bake for 30 minutes.
  • Remove from oven and allow to cool for 10 minutes.
  • Place on a cutting board, and cut into 1/2-inch slices on a sharp diagonal.
  • Place the slices cut-side down on the baking sheet and bake for 10 more minutes. Turn them over and bake for 8-10 more minutes. Remove from oven. Biscotti may seem soft at first but they will harden as they cool.

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RECIPE SUBMITTED BY

I love cooking. When it comes to recipes, I usually only use them for baking, and even then often end up changing them a fair bit. All of my baking is vegan.
 
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