Kelloggs Rice Krispies Crystallized Ginger Biscotti Recipes

SPICY AND ZINGY CRISPIX MIXAND#153;

Steps:

• 1. In 13 x 9 x 2-inch baking pan combine KELLOGG'S CRISPIX cereal, pecans, cranberries and ginger.
• 2. Stir together remaining ingredients until sugar is dissolved. Drizzle over cereal mixture. Stir until evenly coated.
• 3. Bake at 350 degrees F for 15 to 20 minutes, stirring every 5 minutes. Spread on paper towels. Cool completely. Store in airtight container.
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CRYSTALLIZED GINGER BISCOTTI

Steps:

• 1. Process KELLOGG'S RICE KRISPIES cereal in food processor, using metal blade, about 15 seconds or until cereal becomes fine crumbs. Add flour, sugar, baking powder, salt, cinnamon and margarine. Process about 30 seconds or until mixture resembles coarse meal. Place mixture in large mixing bowl and stir in ginger. Add egg whites and flavoring to cereal mixture. Stir together until all dry ingredients are combined. (Mixture will be very stiff.)2. Place half of dough on lightly floured surface and shape into 8-inch long rolls. Place on baking sheet coated with cooking spray and flatten into 8 x 3-inch rectangle. Repeat with remaining half of dough.3. Bake at 300°F about 25 minutes or until light golden brown. Place baking sheet on wire rack to cool 10 minutes. Cut each rectangle diagonally into 1/2-inch slices. Place cut side down on baking sheet and bake for 40 minutes longer or until golden brown and crisp. Do not turn. Cool completely on wire rack. Store in airtight container.

CRYSTALLIZED GINGER BISCOTTI WITH ALMONDS AND WHITE CHOCOLATE

Steps:

• Pre-heat oven to 325 degrees.
• Grease and flour a large baking sheet.
• In a small bowl combine the flour, baking powder, ground ginger and salt. Set aside.
• In a large mixing bowl beat the butter and sugar until fluffy.
• Beat in the eggs and vanilla and then slowly mix in the flour and other dry ingredients.
• With a spoon stir in the crystallized ginger, almonds and white chocolate chips until well combined.
• Divide dough in half and roll each portion into logs about 12 inches long.
• Place on prepared baking sheet and flatten each log slightly with your hand and then round off the edges a bit.
• Bake for 25 to 30 minutes, until lightly browned.
• Remove from oven and cool 5 minutes on the baking sheet.
• Carefully lift onto a cutting surface and slice with a serrated bread knife, using a gentle sawing motion, almost an inch thick.
• Transfer slices back onto the baking sheet, standing them up.
• Bake for an additional 10 to 12 minutes to dry them out, not letting them get too brown.
• Cool completely on a wire rack and then store in an airtight container.