GINGERBREAD BISCOTTI

Gingerbread Biscotti image

Cranberries and almonds pair well with the mild gingerbread flavor in these cookies from our Test Kitchen. The crisp cookies taste terrific with a steaming cup of coffee.

Provided by Taste of Home

Time 1h

Yield 3 dozen.

Number Of Ingredients 11

Ingredients

3 large eggs
1 cup sugar
1/3 cup canola oil
1/4 cup molasses
3-3/4 cups all-purpose flour
3 teaspoons baking powder
3 teaspoons ground ginger
2-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup slivered almonds
1/2 cup dried cranberries

Steps:

In a large bowl, beat the eggs, sugar, oil and molasses. Combine the flour, baking powder, ginger, cinnamon and nutmeg; gradually add to the egg mixture and mix well. Turn onto a floured surface. Knead in almonds and cranberries. , Divide dough in half; shape each portion into a 14x3-in. rectangle. Transfer to a greased baking sheet. Bake at 375° for 24-26 minutes or until lightly browned. Cool for 5 minutes. , Transfer to a cutting board; with a serrated knife, cut each rectangle into 18 slices. Place slices cut side down on greased baking sheets. Bake for 10-15 minutes or until firm and crisp, turning once. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 118 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 40mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.