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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 39.6
  • Total Fat: 1.0 g
  • Cholesterol: 2.5 mg
  • Sodium: 32.8 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 0.3 g
  • Protein: 0.8 g

View full nutritional breakdown of Gingerbread Biscotti calories by ingredient
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Gingerbread Biscotti

Submitted by: JUNEJULY


Number of Servings: 48

Ingredients

    1/4 cup,plus 2 tbsp brown sugar splenda
    1/4 cup margarine or butter
    1/4 cup molasses
    2 eggs
    1tsp vanilla extract
    2 1/3 cup all-purpose flour
    2 1/4 tsp baking powder
    1 tsp ground cinnamon
    1 tsp ground ginger
    1/2 tsp ground allspice
    1/4 tsp ground nutmeg

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Directions

1. In a food processor or in a bowl with an electric mixer,beat together brown sugar,margarine,molasses,eggs and vanilla until smooth.In a separate bowl,stir together flour,baking powder,cinnamon,ginger,allspice and nutmeg.Add wet ingredients to dry ingredients,mixing just until combined.

2.Divide dough in half.Form each half into a log 12 inches long and 2 inches around;transfer to prepared baking sheet.Bake 20 minutes.Cool 10 minutes.

3.Cut logs on an angle into 1/2 inch slices.Bake 20 minutes or until lightly browned.


preheat oven to 350,spray baking sheet with vegetable spray

Serving Size: 48 biscotti





TAGS:  Desserts |

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Member Ratings For This Recipe

  • delicious! I intentionally cut them double the size and i got 24 pieces - 11/15/12

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  • terrific - great with a cup of tea - 1/23/12

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  • I made this last night because we love biscotti with hot cocoa :-) It's very tasty, and those nutritionals are hard to beat. I didn't get 48 pieces from the batch (closer to 40), but I probably didn't get the measurements quite right. Thanks for sharing the recipe! - 12/10/11

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  • I made 2 different flavors of biscotti today and this was my favorite. It came out crisper than the other flavor but I must have made my logs too thick because I only got about 40 pieces. I love dipping biscotti in hot tea. It was very tasty! Thanks! - 11/18/11

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