Canola oil spray
1-1/4 cups unbleached, all purpose flour
1 cup whole-wheat pastry flour
4 tsp ground ginger
1 tsp cinnamon
1-1/2 tsp baking powder
1/4 tsp allspice
1/4 tsp salt
2 large eggs
1/3 cup canola oil
1/4 cup unsweetened apple butter or applesauce
1/2 cup packed dark brown sugar
1/2 cup dried cranberries or other chopped dried fruit

Preheat oven to 325 degrees. Coat a large cookie sheet with oil spray. Set aside.
Mix dry ingredients together in a bowl. Use a food processor or hand mix eggs
with oil and apple butter until blended. Blend in the sugar. Add half of the dry
mixture and blend until smooth. Add remaining dry (The dough will be soft and
sticky but easy to handle.) Transfer dough to a large bowl. Fold in the dried fruit.

Place one-half of the dough at each end of the cookie sheet. With damp hands,
form each piece of dough into a log 3 inches wide and about 3/4-inch high. Place
logs about 4 inches apart. (Logs will spread during baking.) Bake 25-30 minutes, or
until firm to the touch. Remove from oven and cool 10 minutes. (Leave heat on.)

With a serrated knife, cut each log into 1/2-inch cookies cut on the diagonal. Bake
10 minutes. Turn each cookie over and bake 10 more minutes. Turn off heat and
leave biscotti in the oven 10 minutes. Remove and cool on a wire rack.

Serves 40

63 Calories
2g Fat
10g Carbs
1g Protein
0g Fiber
38mg Sodium

Ginger Spice Biscotti