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Gingerbread Currant Biscotti

 Gingerbread Currant Biscotti
I serve this biscotti at my tea parlor and explain to guests that "dunking" is quite appropriate. Friends love it when I put the dry ingredients in a jar, attach the biscotti recipe and give it as a gift. — Linda James of Greenfield, Wisconsin
30 ServingsPrep: 20 min. + chilling Bake: 45 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1/4 cup chopped pecans
  • 1/4 cup dried currants


  • In a large bowl, combine the first seven ingredients. In another
  • bowl, combine the egg, egg whites, brown sugar, molasses and vanilla
  • until smooth. Stir into dry ingredients just until moistened. Fold
  • in pecans and currants. Cover and refrigerate for 30 minutes.
  • Divide dough in half; shape each portion into a ball. On a greased
  • baking sheet, roll each ball into a 14-in. x 1-1/2-in. rectangle.
  • Bake at 325° for 24-28 minutes or until firm to the touch. Cool
  • for 5 minutes. Reduce heat to 300°.

2 of 2

Gingerbread Currant Biscotti (continued)

Directions (continued)

  • Transfer biscotti to a cutting board; cut diagonally with a serrated
  • knife into 1/2-in. slices. Place cut side down on greased baking
  • sheets.
  • Bake for 7-10 minutes on each side or until lightly browned. Remove
  • to wire racks to cool. Store in an airtight container. Yield: 2-1/2
  • dozen.
Nutritional Facts: One cookie equals 74 calories, 1 g fat (trace saturated fat), 7 mg cholesterol, 38 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch.