Ginger Spice Biscotti
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IntroductionPrinted with permission from the American Institute for Cancer Research Printed with permission from the American Institute for Cancer Research
Canola oil spray 1 1/4 cups unbleached, all-purpose flour1 cup whole-wheat flour or whole-wheat pastry flour4 tsp. ground ginger1 tsp. cinnamon1 1/2 tsp. baking powder1/4 tsp. allspice1/4 tsp. salt2 large eggs1/3 cup canola oil1/4 cup unsweented apple butter or applesauce1/2 cup packed dark brown sugar1/2 cup dried cranberries, chopped dried pineapple or other dried fruit
2. In medium bowl, mix next 7 ingredients and set aside. Using electric mixer or food processor, combine eggs with oil and apple butter for 10 seconds. Add sugar and blend for 30 more seconds. Add half of dry mixture and process until smooth. Add remaining dry mixture and process until a soft and sticky dough forms. Transfer dough to a large bowl; fold in dried fruit. Divide dough in half and place on either end of cookie sheet.
3. With damp hands, form each piece of dough into a log 3 inches wide and about 3/4-inch high. Bake 25-30 minutes, or until firm to the touch. Logs will spread durig baking. Remove from oven and cool 10 minutes. With serrated knife, slice each log into 1/2-ich cookies, cutting on a diagonal. Bake 10 minutes.
4. Turn each cookie over and bake 10 more minutes. Turn oven off and leave biscotti in oven for 10 minutes. Remove from oven and cool on wire rack. Store at room temperature.
Makes 40 servings.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.