DonnaM Recipe Reviews (Pg. 1) - (10783874)

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Gingerbread Biscotti

Reviewed: Dec. 2, 2012
I loved this recipe!! I read a lot of the reviews and this is what I did....... I used whole wheat pastry flour instead of the regular whole wheat. I also threw in some finely chopped crystallized ginger. I did lower the temperature to 350 for the initial baking and for the second baking - I did not lay the cookies down - I kept them standing up, separated and baked at 300 for 20-25 minutes. I did not put the white chocolate on either - loved them exactly the way they were. I had no problems with the dough, maybe the pastry flour helped, not sure, but I cannot wait to make thee again!!
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