Ginger Spice Biscotti
Focused on Health - November 2010
This recipe for ginger spice biscotti ensures you get your fill of cancer-fighting antioxidants from ginger and dried cranberries.
Canola oil spray
1 and 1/4 cups unbleached, all-purpose flour
1 cup whole-wheat flour or whole-wheat pastry flour
4 tsp. ground ginger
1 tsp. cinnamon
1 and 1/2 tsp. baking powder
1/4 tsp. allspice
1/4 tsp. salt
2 large eggs
1/3 cup canola oil
1/4 cup unsweetened apple butter or applesauce
1/2 cup packed dark brown sugar
1/2 cup dried cranberries
Preheat oven to 325 degrees. Spray large cookie sheet with canola oil spray and set aside.
In medium bowl, mix next 7 ingredients and set aside. Using electric mixer or food processor, combine eggs with oil and apple butter 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 cookie sheet.
With damp hands, form each piece of dough into a log 3 inches wide and about 3/4-inch high. Bake 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 cookies, cutting on a diagonal. Bake 10 minutes.
Turn each cookie 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.
Yield: 40 biscotti
Serving size: 1 biscotti
Each serving provides:
Total fat: 2 grams
Saturated fat: Less than 1 gram
Carbohydrates: 10 grams
Protein: 1 gram
Fiber: Less than 1 gram
Sodium: 36 milligrams
Recipe courtesy of American Institute for Cancer Research
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