Almond Ginger Biscotti
These are the best almond biscotti I've ever had.
liquid egg substitute
crystallized ginger (candied)
Combine first 5 ingredients; stir well.
Beat margarine and sugar at medium speed of an electric mixer about 2 minutes or until soft and creamy.
Add egg substitute and almond flavoring; beat well.
Add dry ingredients, beating just until blended; stir in almonds and crystallized ginger.
Shape dough into two 12x 2½ inch logs and place 4-inches apart on a baking sheet coated with cooking spray.
Bake at 350℉ (180℃). for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Let cool on wire racks 15 minutes.
Using a serrated knife, slice logs diagonally into twelve 1-inch-thick slices.
Place on an ungreased baking sheet; bake at 350℉ (180℃). for 12 to 15 minutes on each side or until cookies are golden.
Let cool on wire.