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KELLOGG'S* RICE KRISPIES* Crystallized Ginger Biscotti

KELLOGG'S* RICE KRISPIES* Crystallized Ginger Biscotti

KELLOGG'S* RICE KRISPIES*

KELLOGG'S* RICE KRISPIES*

Perfect with your favourite tea, ginger biscotti are sure to keep your family warm and cozy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. In food processor, process cereal about 15 seconds or until it becomes fine crumbs. Add flour, sugar, baking powder, salt, cinnamon and margarine. Process about 30 seconds or until mixture resembles coarse meal.
  2. Transfer cereal mixture to large bowl. Stir in ginger. Add egg whites and almond extract. Stir to form stiff dough.
  3. Place dough on lightly floured surface. Divide dough in two. Roll into two logs about 20 cm (8 inches) long. Place on baking sheet coated with cooking spray. Flatten logs to 7.5 cm (3 inches) wide.
  4. Bake at 150 degrees C (300 degrees F) about 25 minutes or until lightly browned. Place pan on wire rack to cool 10 minutes. Remove from pan to cutting board. Cut diagonally, using serrated knife, into 1 cm (1/2-inch) slices. Return to pan, standing upright on bottoms. Bake about 25 minutes longer or until lightly browned. Remove from pan; cool completely on wire rack. Store in airtight container.
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Reviews

sueb
27

sueb

10/21/2008

I used Cheerios instead of Rice Krispies, so I needed to use 3 whole eggs, not just the whites. They were ready to take out after the 1st baking, but when cut into, they were still doughy. That meant that the 2nd baking was increased by an additional 5 minutes. Next time, I think I will add even more candied ginger---maybe up to 1/3 cup! Good taste! Easy to make.

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