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    You are in: Home / Low-cholesterol / Gingerbread Biscotti Recipe
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    Gingerbread Biscotti

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    selfmadegirl's Note:

    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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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Bake for 30 minutes.
    5. 5
      Remove from oven and allow to cool for 10 minutes.
    6. 6
      Place on a cutting board, and cut into 1/2-inch slices on a sharp diagonal.
    7. 7
      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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    Nutritional Facts for Gingerbread Biscotti

    Serving Size: 1 (9 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 26.2
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 48.4 mg
    Total Carbohydrate 6.6 g
    Dietary Fiber 0.0 g
    Sugars 5.3 g
    Protein 0.0 g

    The following items or measurements are not included:

    spelt flour

    crystallized ginger

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