Healthy Holiday Ginger Biscotti

Healthy (and still delicious) Ginger Biscotti

My mom has made these gingerful biscotti for as long as I can remember. Before Christmas break, she would ask my elementary school teachers if they wanted biscotti or pesto. These epitomize the holiday season... but this year, I wanted to make them my own. 

Adding protein powder to baked goods results in a drier texture, but what about adding it to a baked good that's supposed to be dry? If you're reading this, I'm sure you already know the answer.

Because protein powder sucks up moisture when baked, I added a bit more egg whites to ensure biscotti had the proper texture when baked and cooled. Other than that, it's the same recipe my mom has used for years. 

Enjoy!

 

Ingredients

4 ounces crystallized ginger
7 ounces (1 1/4 cups) unsalted/unroasted whole almonds
3 large eggs
25g egg whites
1/2 cup (160g) maple syrup (honey works too)
30g vanilla whey protein powder
30g vanilla casein protein powder
2 cups (240g) unsifted all purpose flour
1/4 teaspoon salt
3/4 teaspoons baking powder
3/4 teaspoon baking soda
1 ¼ teaspoons freshly and finely ground white pepper
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon mustard powder
1/4 teaspoon ground cloves
1/2 (100g) cup granulated sugar

 

Directions

Making the dough:

Toast the almonds in a shallow pan until lightly colored, stirring once during the toasting. Set aside to cool.

On a cutting board, cut the crystallized ginger into small slices and then cut it crossways to make tiny pieces about the size of peppercorns (you should have a generous 3/4 cup) and set aside.

In a small bowl beat the eggs, egg whites, and maple syrup to mix and set aside.

Into a large bowl mix together the flour, protein powders, salt, baking powder,
pepper, ginger, cinnamon, mustard, cloves, and sugar. Stir in the crystallized ginger and then the nuts. Add the mixed eggs and honey and stir until the dry ingredients are
completely moistened.

Then place two lengths of plastic wrap (each about 15 to 20 inches long) on a work
surface and form two strips, one on each piece of plastic wrap, by spooning the dough
down the middle (length) of each piece. Form strips about 13 inches long and flatten the
tops slightly.

Fold long sides of plastic wrap up over the dough, and with your hands, press on the
plastic wrap to smooth the dough and shape it into an even strip about 12-14 inches long, 2.5 to 4 inches wide, and about 3/4 inch thick (but no thicker). Shape the second strip in the same manner and place both on a cookie sheet.

Freeze dough for at least an hour (I did overnight), until firm enough to unwrap, or longer if you wish.

Baking

Adjust two racks to divide the oven into thirds, and preheat to 300°F. Line two large cookie sheets with baking parchment or aluminum foil shiny-side up. 

To transfer dough to the sheets, unwrap the plastic along the length of one strip of
dough and turn the dough upside down onto the lined cookie sheet, placing it diagonally
on the sheet. Slowly peel off the plastic wrap. Repeat with the second strip of dough and
the second cookie sheet.

Bake for 45-50 minutes, reversing the sheets top to bottom and front to back once to ensure even baking.

Then reduce the temperature to 275°F and remove the sheets from the oven.

Immediately, carefully and gently, peel the parchment or foil away from the backs of the
strips and place the strips on a large cutting board. Slice the strips while they are still
very hot, using a pot holder or a folded towel to hold the strips in place. Using a serrated bread knife, slice on an angle, about 1/4 to 1/2 inch thick. Try to make them uniform cuts so they bake evenly.

Place the slices on a cut side, touching each other, on the cookie sheets. Bake at 275°F
degrees for about 25 minutes. Once, when they are about half baked, turn the cookies
over and reverse the sheets top to bottom and front to back to ensure even baking.

Do not overbake or underbake. To test for doneness you must cool one (a minute or two in the freezer will save time) and taste it.

When they are almost done, watch them carefully-- they can suddenly become too dark, especially if they are very thin.

(After you have made these once or twice, you will be able to tell by their color when
they are done.)

When done, cool and then store airtight in a cookie tin.

Nutrition per biscotti (makes 36)

99 calories

4g protein

15g carbohydrates

3g fat

1g fiber

8g added sugar