Carbohydrates: No more than 45g
Total Sugars: No more than 25g total sugars; limit to 35g in desserts
Serves: 10 person(s)
Preparation Time: 40 mins
Cooking Time: 40 mins
Yield: 40 x 1 biscotti
Ginger and spice make these biscotti so nice!
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Ingredients:
1/4 cup plain flour
1 cup wholemeal plain flour
4 tsp ground ginger
1 tsp cinnamon
1 1/4 tsp baking powder
1/4 tsp all spice
1/4 tsp salt
2 large eggs
1/3 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup packed brown sugar
1/2 cup dried cranberries, chopped dried pineapple or other dried fruit
Directions:
Preheat oven to 190ºC. Spray large baking tray with canola oil spray and set aside.
In medium bowl, mix first 7 ingredients and set aside. Using electric mixer or food processor, combine eggs with oil and applesauce 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 baking tray.
With damp hands, form each piece of dough into a log 3 inches wide and about 3/4-inch high. Bake in preheated oven for 25-30 minutes, or until firm to the touch. Logs will spread during baking. Remove from oven and cool 10 minutes. With serrated knife, slice each log into 1/2-ich biscuits, cutting on a diagonal. Bake 10 minutes.
Turn each biscuit 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.
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CalorieKing.com.au
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