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Almond Ginger Biscotti

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Almond Ginger Biscotti

These are the best almond biscotti I've ever had.

 

Yield

24 servings

Prep

15 min

Cook

45 min

Ready

1 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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½ teaspoon cardamom seeds
ground
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½ teaspoon ginger
ground
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cup margarine
softened
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1 cup sugar
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¾ cup liquid egg substitute
1 teaspoon almond extract
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½ cup almonds
blanched, whole
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cup crystallized ginger (candied)
minced
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml all-purpose flour
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1E+1 ml baking powder
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2.5 ml salt
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2.5 ml cardamom seeds
ground
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2.5 ml ginger
ground
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158 ml margarine
softened
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237 ml sugar
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177 ml liquid egg substitute
5 ml almond extract
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118 ml almonds
blanched, whole
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79 ml crystallized ginger (candied)
minced
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 14135% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 132mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 2%
Sugars g
Protein 5g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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