Weight Watchers Recipe of the Day: Low-Fat Gingerbread Biscotti
Italian-style Gingerbread Biscotti are one of my favorite holiday treats, with all the warm spiciness of a gingerbread cookie in a delicious homemade biscotti.
They are a perfect alternative when I'm craving the flavors of gingerbread, but just don't have the time or patience for chilling, rolling, and cutting gingerbread dough.
WW Low-Fat Gingerbread Biscotti
The Skinny on Gingerbread Biscotti
These low-fat gingerbread biscotti are much crunchier than your typical biscotti because they're made without butter or oil. So, it's important to slice them no thicker than ½-inch, a lesson I learned the hard way!
You can control their texture depending on how long you bake them - a little less if you want a chewier biscotti, and a little longer for a hard crispy cookie.
I think these gingerbread biscotti would make a perfect holiday gift too. They're sturdy enough to travel well and last for days, or weeks, so you can keep them on hand throughout the holiday season to share with friends.
How Many Calories and WW Points in these Biscotti Cookies?
According to my calculations, each biscotti has about 90 calories and:
4 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
More WW Friendly Gingerbread Recipes
- Low-Fat Gingerbread Truffles
- Single-Serving Microwave Mug Gingerbread
- Crock Pot Chocolate Chip Gingerbread
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Low-Fat Gingerbread Biscotti Recipe
Ingredients
- 2-¼ cups flour
- 1-¼ cups packed dark brown sugar
- 2 teaspoons ground ginger
- 1-½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- 1 cup pecans, coarsely chopped
- ½ cup lightly packed dried apricots, coarsely chopped
- ¼ cup molasses
- 2 large eggs
- 2 teaspoons finely grated orange zest
Instructions
- Position one of your oven racks in the center of your oven. Preheat oven to 350F degrees.
- Line a baking sheet with parchment paper or a nonstick baking liner.
- In the large bowl of a stand mixer fitted with the paddle attachment or, if mixing by hand, in a large bowl, stir together the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda until well blended.
- Add the nuts and apricots and beat on low speed or with a wooden spoon briefly.
- In a small bowl or measuring cup, lightly beat the molasses, eggs,and orange zest with a whisk.
- With the mixer on low speed or while stirring with the spoon, slowly pour in the molasses/egg mixture. Continuing beating or stirring with the spoon or your hands until the dough is well blended and begins to form moist clumps, about 2 minutes.
- Scrape the dough on to an unfloured work surface and divide the dough in half.
- Shape each half into a 1-½ inch by 10-inch log. (The dough will be sticky so you may need to add more flour to your hands as you go along to accomplish this.)
- Carefully transfer the logs onto your prepared baking sheet, spacing them about 4 inches apart.
- Place the baking sheet on the center rack of your oven and bake for about 30 to 35 minutes, or until the top of the logs are cracked and spring back when gently pressed.
- Remove baking sheet from the oven and place on a wire rack and allow the logs to cool about 20 minutes, (Leave the oven set at 350F degrees or reheat before resuming).
- Transfer the logs to a cutting board. Using a serrated knife, cut the logs on a slight diagonal into ½-inch thick slices. Use a gentle sawing motion to cut through the logs.
- Place slices on the baking sheet cut side down. It's okay if they touch since they won't spread. Bake the biscotti slices another 10 to 20 minutes, or until they are dried to your taste. At 10 minutes they will still be chewy and by 20 minutes they will be super dry and crunchy.
- Place baking sheet on a wire rack and allow the biscotti to cool completely on the sheet. The biscotti will harden as they cool. Store in airtight containers.
Recipe Notes
Source: This low-fat gingerbread biscotti recipe comes from one of my favorite cookbook authors, Abby Dodge in The Best of Fine Cooking - Cookies
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
Click for More Holiday Cookies Made Lighter
If you like gingerbread biscotti you might also like:
- 13 Healthy Low Fat Biscotti Recipes
- More Great Biscotti Recipes
- Healthy Low-Fat Pumpkin Cookie & Bar Recipes
- Weight Watchers Crackle Spice Drops
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
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Heather
Something is missing here... I followed this exactly but it doesnt form anything close to a dough. It's too loose and not holding together.
Martha McKinnon
Hi Heather,
So sorry to hear that you are having difficulty with the dough. I panicked at first, thinking I there was a typo in the recipe, but have checked my version against the original and it seems right. Here's a link to the original recipe on the Fine Cooking Site - http://www.finecooking.com/recipe/gingerbread-biscotti - (It's also provided as my "source" in the post.) I'd say if the dough is too runny to work with, add more flour, a little at a time, just until you can work with it. The dough is sticky, so using floured hands to form it into logs will help too. Hope this helps.
araucano
Hello:
The original recipe for biscotti does not include butter,therefore it can last for months without spoiling.My question is: Can I substitute whole wheat instead of all purpose flour in any of the healthy recipes?Many thanks in advance for your reply,araucano!