Ginger Snap Biscotti
15-047
Group 1
Ingredient
KG
%
All Purpose Flour
0.125
83.33
Bread Flour
0.025
16.67
Refined Sugar
0.150
100.00
BAKELS BAKING POWDER
0.002
1.33
Salt
0.001
0.67
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.050
33.33
Whole Eggs
0.070
46.67
Ginger (ground)
0.002
1.33
Allspice
0.001
0.47
Molasses
0.020
13.33
Cloves (ground)
0.001
0.47
Total Weight: 0.446
How to do it:
1. Place all ingredients into a mixing bowl and blend with a paddle until fully mixed.
2. Deposit dough into a well-floured pan. Cover.
3. Refrigerate for 3 hours.
4. Divide dough into 3 and roll into round logs. Brush off excess flour.
5. Brush with 50% water and 50% whole eggs, then sprinkle with sugar.
6. Place on perforated baking pan. Bake at 163-177°C for 30-40 minutes.
7. Cool and slice.
8. Bake biscotti with cut side up at 163°C for 10-15 minutes.
9. Remove from pan and cool.
Yield: 89 x 5-g dough
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