GINGERBREAD CURRANT BISCOTTI

Gingerbread Currant Biscotti image

I serve this biscotti at my tea parlor and explain to guests that "dunking" is quite appropriate. Friends love it when I put the dry ingredients in a jar, attach the biscotti recipe and give it as a gift. - Linda James of Greenfield, Wisconsin

Provided by Taste of Home

Time 1h5m

Yield 2-1/2 dozen.

Number Of Ingredients 14

Ingredients

2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 large egg, lightly beaten
2 large egg whites, lightly beaten
2/3 cup packed brown sugar
1/4 cup molasses
2 teaspoons vanilla extract
1/4 cup chopped pecans
1/4 cup dried currants

Steps:

In a large bowl, combine the first seven ingredients. In another bowl, combine the egg, egg whites, brown sugar, molasses and vanilla until smooth. Stir into dry ingredients just until moistened. Fold in pecans and currants. Cover and refrigerate for 30 minutes. , Divide dough in half; shape each portion into a ball. On a greased baking sheet, roll each ball into a 14x1-1/2-in. rectangle. , Bake at 325° for 24-28 minutes or until firm to the touch. Cool for 5 minutes. Reduce heat to 300°., Transfer biscotti to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on greased baking sheets. , Bake for 7-10 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 74 calories, Fat 1g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 38mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g fiber), Protein 2g protein.