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Gingerbread Biscotti, Kim's
number of servings: 13

6 tbsp light butter
¾ cup Whey Low Granular Sugar
2 tbsp molasses
½ cup egg substitute
1 tsp cinnamon
1 tsp ginger
2 cups flour
1 tsp baking powder
Dietary Restrictions : Dairy Free, Kosher, Low Sodium, Vegetarian

Preheat oven to 350°.

In a large mixing bowl, beat butter with Whey Low Granular Sugar until combined. Add in eggs substitute and molasses.

Beat in spices, flour, and baking powder.

On a parchment paper lined baking sheet, shape dough into a 12x4 inch rectangle, patting evenly. Bake for 22-25 minutes.

Remove from oven and cool 5 minutes. Slice biscotti into 12, one inch wide slices. Arrange biscotti onto sides, separating them on the baking sheet. Return to oven and bake an additional 6 minutes. Remove and turn them to opposite side, bake another 6 minutes.

Remove biscotti and cool completely.

OPTIONAL: Once cooled, dip bottom of biscotti in melted vanilla candy coating. Set back on parchment paper until set, about 15 minutes. Store in airtight container. Calories not included.

Rating :

nutrition facts
serving size: 1 large biscotti
number of servings: 13

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Options: 1C , ½X

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