Gingerbread Biscotti | Fatfree Vegan Kitchen Recipe

Recipe courtesy of:
Fatfree Vegan Kitchen

Gingerbread Biscotti

2 cups flour (see note)
2/3 cup sugar
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon (packed) freshly grated nutmeg
3/4 teaspoon baking soda
1 1/2 tablespoons Ener-G egg replacer
6 tablespoons water
1 tablespoon molasses
1/2 teaspoon vanilla

Preheat oven to 350F.

In a large bowl, combine the flour, sugar, all spices, and baking soda. In a smaller bowl, whisk together the egg replacer powder and water. Add it to the flour mixture, along with the molasses and vanilla. Mix well to combine. If the mixture is too dry and still crumbly, add a little more water 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 or silicone baking mat and flatten to about 1 inch high. Bake for 30 minutes.

Remove from oven and allow to cool for 10 minutes. Cut into 1/2-inch slices on the 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.

Note about flours: These turn out best with unbleached white flour. However, you can use a combination of white and white whole wheat, as I did in the ones pictured above. Use gluten-free flour at your own risk: mine, using Bob's Red Mill gluten-free baking mix, turned out gritty and, when dunked, mushy. I advise using another gluten-free flour.

Makes about 24 biscotti. Each one, using half whole wheat/half white flour, contains 54 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 40mg Sodium; 1g Fiber.