GINGER RAISIN BISCOTTI

Ginger Raisin Biscotti image

Provided by Chris Reynolds

Categories Dessert

Time 1h10m

Yield 36 cookies

Number Of Ingredients 10

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2 eggs
3/4 cup sugar
1/4 cup molasses
1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup raisins
3 tablespoons chopped crystallized ginger

Steps:

Preheat oven to 350°F Line two 9x4" baking sheets with parchment paper and set aside.
Measure flour, cinnamon, baking soda, and salt into a small mixing bowl and stir together; set aside. In a medium bowl, beat eggs, sugar, molasses, and vanilla until smooth. Add dry ingredients a little at a time, mixing well after each addition to a stiff dough. Divide in half. Flatten each half to 1/2" rectangle on baking sheet.
Bake 30 minutes; cool slightly. Cut into 1/2" slices and arrange cut sides down on baking sheet. Reduce heat to 200F and bake for 15 minutes. Turn and bake 15 minutes more. Cool completely.

Nutrition Facts : Calories 64.8, Fat 0.4, SaturatedFat 0.1, Cholesterol 10.3, Sodium 39, Carbohydrate 14.3, Fiber 0.3, Sugar 7.3, Protein 1.2