GINGERBREAD BISCOTTI
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 Gingerbread Biscotti

2 1/4 Cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 egg, lightly beaten
2 egg whites, lightly beaten
2/3 Cup packed brown sugar
1/4 Cup molasses
2 teaspoons vanilla extract
1/4 Cup chopped pecans
1/4 Cup dried currents

In a large bowl, combine the first seven ingredients. In another
bowl, combine the
egg and egg whites, brown sugar, molasses and vanilla until smooth.
Stir into dry
ingredients just until moistened. Fold in pecans and currents. Cover
and refrigerate for 30 minutes. Divide dough in half; shape each half into
a ball. On a baking sheet coated with nonstick cooking spray, roll each ball into a
14 inch x 1 1/2 inch rectangle. Bake at 325 F. for 24 -28 minutes or until firm
to the touch. Remove from the oven and reduce the heat to 300 F. Cool for 5
minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2 inch.
slices. place cut side down on baking sheets coated with nonstick cooking spray.
Bake for 15 - 20 minutes or until lightly browned, turning once. Remove to wire
racks to cool. Store in an airtight container. Yield: 2 1/2 dozen

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