Biscotti with Ginger

Yes, as with last week I have been on a ginger bend, the reason being is that I hate to waste food. We currently have all this perfect ginger and the use by date is just around the corner. Even if I do say so myself this did turn out much better than expected, hope you enjoy

getting organised:

preheat oven to 150F (300 C), greased baking tray

ingredients:

• 3 cups Kellogg's Rice Krispies cereal
• 1 1/2 cup all purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 75 g softened butter
• 1/2 cup finely chopped crystallised ginger
• 3 egg whites
• 1/2 teaspoon almond extract

now lets put it together:

1. In a food processor, process cereal for about 15 seconds or until it becomes fine crumbs. (no processor - put in plastic bag and crush with rolling pin)
2. Add flour, sugar, baking powder, salt, cinnamon and butter, process 30 seconds or until mixture resembles coarse meal.
3. Transfer the cereal mixture into a large bowl, stir in ginger, add egg white and almond extract, stir to form a stiff dough
4. Place dough on a lightly floured surface, divide dough into 2.
5. Roll each dough into two logs 20cm (8") long, then place apart on baking tray, now flatten the logs to 7.5 cm (3") wide, ensuring that they are not touching each other or the sides of the tray.
6. Bake at 300F for 25 minutes, or until lightly browned, place pan on a wire rack for 10 minutes to cool
7. Remove from pan to a cutting board, with a serrated knife cut diagonally into 1cm (1/2") pieces
8. Return to pan, standing upright on bottoms, bake for a further 25 minutes.
9. Remove from pan and allow to completely cool on a wire rack.

I truly hope you these biscotti biscuits, one of the things I love is that they are not as hard as traditional biscotti, no need to worry about the teeth...... XXoo S