Ginger Biscotti

Submitted by Chef #911431

"This is just a simple biscotti recipe that works for me, I drew ideas from various different recipes and for this particular one, I decided to add crystallised ginger and spices. This can be adapted really easily with a handful of raisins, chopped nuts or grated orange rind. You can make this batch slightly spicier by adding in ground ginger and allspice into the dough. On a final note, my cooking times are rather vague, as long as the loaf is firm, cooked and easily sliced, (it shouldn't be too crumbly), then the second duration in the oven is entirely up to you depending on how crunchy you want the biscotti"

 

• Ready In: 55mins
• Ingredients: 12
• Yields: 12 biscotti
• Serves: 12

ingredients

• 125 g plain flour
• 60 g molasses
• 1 egg (keep aside a bit to brush over at the end)
• 14.79 ml butter
• 1.23 ml salt
• 3.28 ml baking powder
• 50 g crystallized ginger (or 1 handful, chopped into small pieces)
• 1.23 ml ground nutmeg
• 4.92 ml almond essence
• 2.46 ml cinnamon
• 2.46 ml ground ginger
• 14.79 ml honey

directions

1. Sift flour and add baking powder, salt and nutmeg.
2. In a separate bowl mix together the molasses, butter and egg. Add this to the flour, sprinkle in chopped ginger, add almond essence and combine until you reach a thick sticky dough.
3. Tip the dough onto a clean surface sprinkled with a small amount of flour and knead a few times until the dough is fully combined, less sticky and can be moulded into a log shape.
4. Cook at approximately 190 degrees Celsius until it has risen slightly and become firm and breadlike. For me this takes roughly 15 minutes but again, I would recommend using your judgement.
5. Remove from oven and use a serrated knife to slice into 1 inch thick strips. Mix some egg, cinnamon, honey and ground ginger and baste this onto one side of the slices.
6. Return to the oven either on a low heat allowing the biscotti to dry out gradually and become crisp. Or keep the heat high and cook until hard and crispy, turning the biscotti over to brown both sides.
7. Alternatively remove when still slightly soft in the middle depending on your preference.
8. Allow to cool and place in an air tight container. These will keep for quite some time and the yield will vary depending on how thick your slices are.