Almond Ginger Toasts

Allan Penn

Ingredients

  • large egg whites, at room temperature
  • 1/4 Cup  granulated sugar
  • 1/2 Teaspoon  mild molasses
  • 1/8 Teaspoon  salt
  • 1/2 Teaspoon  ground ginger
  • 1/4 Teaspoon  ground cinnamon
  • 1/4 Teaspoon  vanilla extract
  • 1/2 Cup  minus 1 tablespoon all-purpose flour
  • 1/3 Cup  mixed nuts, such as almonds, pecans, and hazelnuts
  • 1/2 Cup  mixed dried fruit, such as apricots, raisins, and cranberries
  • 1/2-1 Tablespoon  chopped candied ginger

 

While testing recipes, this recipe became my favorite. It’s less rich than the others, but just as satisfying. I like to use a combination of almonds, pecans, and hazelnuts, but using a single type of nut is just fine. I buy candied ginger in the bulk bin of my grocery store and use it judiciously, as it’s pretty sweet.

Directions

 

Preheat the oven to 350 degrees and place a rack in the center. Line six muffin cups with paper liners and spray the paper liners with flour-added baking spray.

In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl, using a handheld electric mixer, beat the egg whites on high speed until stiff peaks form. Slowly add the sugar and continue beating until the sugar dissolves and the mixture is glossy. Beat in the molasses, salt, ginger, cinnamon, and vanilla. With a large scraper or mixing spoon, fold in the flour. Fold in the mixed nuts, fruit, and candied ginger.

Spoon the mixture into the muffin cups about three-quarters of the way full. Bake for 20-25 minutes, or until the tops are browned. Let cool slightly in the pan, then remove from the muffin cups and pull off the paper liners. Transfer to a wire rack to cool completely, then wrap loosely in foil and chill for about 4 hours or overnight, or until very cold. This makes them much easier to slice.

Preheat the oven to 200 degrees and have ready an ungreased baking sheet.

Lay the cold “muffins” on their sides, and using a large serrated knife, slice them into thin rounds. You should get at least three rounds and one stubby-looking top per muffin. Arrange the rounds in one big layer on the baking sheet and bake for 1 hour to 1 hour and 15 minutes, or until dried out. They’ll dry out even more as they cool, so if the centers aren’t completely firm after the full baking time, take them out anyway. Let cool completely on a wire rack. Store in a tightly covered container.

Nutrition

Calories per serving:

60 calories

Dietary restrictions:

Low Sodium Low Fat Abs, Kidney Friendly, Dairy Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:

3%

Servings:

12
  • Fat 16g 25%
  • Carbs 127g 42%
  • Saturated 1g 7%
  • Fiber 8g 31%
  • Trans 0g
  • Sugars 71g
  • Protein 21g 43%
  • Sodium 416mg 17%
  • Calcium 124mg 12%
  • Magnesium 123mg 31%
  • Potassium 676mg 19%
  • Iron 5mg 27%
  • Zinc 2mg 11%
  • Phosphorus 246mg 35%
  • Vitamin A 1,499IU 30%
  • Vitamin C 8mg 13%
  • Thiamin (B1) 1mg 39%
  • Riboflavin (B2) 1mg 58%
  • Niacin (B3) 5mg 27%
  • Vitamin B6 0mg 7%
  • Folic Acid (B9) 138µg 34%
  • Vitamin B12 0µg 1%
  • Vitamin E 9mg 44%
  • Vitamin K 3µg 4%
  • Fatty acids, total monounsaturated 10g
  • Fatty acids, total polyunsaturated 4g
See detailed nutritional info Have a question about nutritional data? Let us know.

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