INGREDIENTS
1 1/4 cups flour
1 cup whole-wheat 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 applesauce
1/2 cup brown sugar, firmly packed
1/2 cup dried currants
DIRECTIONS
Line a baking sheet with parchment paper & preheat to 325 degrees F
In medium bowl, mix dry ingredients and set aside.
Combine eggs with oil and applesauce using an electric mixer. Add sugar. Add half of dry mixture and mix until smooth. Add remaining dry mixture and process until a soft and sticky dough forms. Transfer dough to a large bowl; fold in dried fruit.
Moistening your hands lightly with cold water, shape the dough into two flattened logs 3 inches wide and about 3/4-inch high spaced 4 inches apart on the lined baking sheet. Bake 25-30 minutes, or until firm to the touch. Remove from oven and cool 10 minutes.
Transfer logs to a cutting board. With a serrated knife, cut each log diagonally into 1/2-inch thick slices. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Turn the oven off & leave biscotti there for 10 more minutes. Remove them from the oven & let them cool on the baking sheet.
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