Almond Ginger Biscotti

• 3 cups flour, all-purpose
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cardamom seeds ground
• 1/2 teaspoon ginger ground
• 23 cup margarine softened
• 1 cup sugar
• 3/4 cup liquid egg substitute
• 1 teaspoon almond extract
• 1/2 cup almonds blanched, whole
• 13 cup crystallized ginger (candied) minced

1. Combine first 5 ingredients; stir well.
2. Beat margarine and sugar at medium speed of an electric mixer about 2 minutes or until soft and creamy.
3. Add egg substitute and almond flavoring; beat well.
4. Add dry ingredients, beating just until blended; stir in almonds and crystallized ginger.
5. Shape dough into two 12x 2 1/2 inch logs and place 4-inches apart on a baking sheet coated with cooking spray.
6. Bake at 350F (180C).
7. for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
8. Let cool on wire racks 15 minutes.
9. Using a serrated knife, slice logs diagonally into twelve 1-inch-thick slices.
10. Place on an ungreased baking sheet; bake at 350F (180C).
11. for 12 to 15 minutes on each side or until cookies are golden.
12. Let cool on wire.

flour, baking powder, salt, cardamom seeds ground, ginger ground, margarine, sugar, liquid egg substitute, almond, almonds blanched, ginger

Taken from recipeland.com/recipe/v/almond-ginger-biscotti-41786 (may not work)