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Cran-Ginger Biscotti
Cran-Ginger Biscotti

Before you jump to Cran-Ginger Biscotti recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Will Help You Stay Fit And Also Healthy.

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Nuts and also different seeds will be a much better option when you are looking for a quick snack to enjoy. You will come to discover that these snack items are loaded with Omega-3 and Omega-6, although some nuts and also seeds will have much more than others. Your body will use these kinds of fatty acids as a foundation for creating hormones which your body needs to stay healthy. Unless you get the fatty acids you will need your body will actually not be able to create a few of the hormones that it needs.

By simply following a few of the suggestions above you will find that you will end up living a healthier life. The pre packaged processed foods that you can get in any store is additionally not good for you and as an alternative you should be cooking fresh nutritious foods.

We hope you got benefit from reading it, now let’s go back to cran-ginger biscotti recipe. To make cran-ginger biscotti you only need 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Cran-Ginger Biscotti:
  1. Take 1/2 Cup Vegetable Oil
  2. Get 3 Eggs
  3. Take 1 Cup Sugar
  4. Provide 3 1/4 Cups All Purpose Flour wheat or a mix of and APF
  5. Get 1 Tablespoon Baking Powder
  6. Use 1 Tablespoon Ginger Powder
  7. Use 1 Teaspoon Nutmeg Grated
  8. You need 1 Cup Cranberries Dried
Instructions to make Cran-Ginger Biscotti:
  1. Preheat the oven to 375 F. In a big bowl, beat together the oil, eggs and sugar. Add the cranberries (can be substituted with nuts, orange peel, chocolate etc.)
  2. In another bowl, mix together the flour(s), baking powder, ginger powder and nutmeg. Stir into the egg mixture to form a heavy dough.
  3. Divide the dough into two and roll into a log as long as your cookie sheet. Place the dough on a silpat or parchment paper and flatten to 1/2 inch thickness.
  4. Bake for 25-30 minutes (mine baked for 26). Remove and allow to cool slightly. Once it is cool enough to handle, cut into strips of 1/2 inch thickness and return to the cookie sheet, with cut side facing up.
  5. Bake for another 6-10 minutes (until crisp and toasty) on both sides. Enjoy with a cup of hot coffee or tea.

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