Gingerbread Currant 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 large egg, lightly beaten
• 2 large 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 currants

1. 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.
2. Divide dough in half; shape each portion into a ball. On a greased
3. , roll each ball into a 14x1-1/2-in. rectangle.
4. Bake at 325u0b0 for 24-28 minutes or until firm to the touch. Cool for 5 minutes. Reduce heat to 300u0b0.
5. Transfer biscotti to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on greased
6. .
7. Bake for 7-10 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

flour, ground cinnamon, baking powder, ground ginger, baking soda, ground nutmeg, ground allspice, egg, egg whites, brown sugar, molasses, vanilla, pecans, currants

Taken from www.tasteofhome.com/recipes/gingerbread-currant-biscotti/ (may not work)