This combination of flavors and nuts in a light, crunchy biscotti is absolutely delicious. The cookies pair beautifully with coffee, tea, or hot chocolate.
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- 6 tablespoons cold butter, cut into pieces
- 1/3 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice or 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 3/4 cups self-rising flour
- 1 cup finely diced crystallized ginger
- 1 1/2 cups diced pecans or 1 1/2 cups walnuts, toasted
- 1Preheat the oven to 350°F Lightly grease (or line with parchment) two large baking sheets.
- 2In a medium-sized bowl, beat the butter, sugar, spices, and vanilla until the mixture is smooth and creamy.
- 3Beat in the eggs; the batter may look slightly curdled.
- 4Gently mix in the flour, crystallized ginger, and diced nuts, stirring until smooth.
- 5Transfer half the dough onto each of the prepared baking sheets, and shape it into a rough, flattened log about 14" long and 1 3/4" wide.
- 6Bake the logs for 20 to 25 minutes. Remove them from the oven, and allow them to cool on the pan for about 30 minutes.
- 7Reduce the oven temperature to 325°F.
- 8Using a spray bottle filled with room-temperature water, lightly but thoroughly spray the logs, making sure to cover the sides as well as the top. Let sit for a few minutes; softening the crust just this little bit will make slicing the biscotti much easier.
- 9Use a serrated knife to cut the logs into 1/2" to 3/4" slices. Cut at a 45° angle for long biscotti; cut crosswise slices for shorter biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
- 10Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry. They'll still feel a tiny bit moist in the very center if you break off a piece; but they'll continue to dry out as they cool.
- 11Remove the biscotti from the oven, and transfer them to a rack to cool. Once they're cool, store airtight to preserve their texture. Biscotti can be stored at room temperature for one week; for longer storage, wrap airtight and freeze.
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Nutritional Facts for Self-Rising Nut & Spice Biscotti
Serving Size: 1 (777 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 94.6
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 1.6 g
- Cholesterol 15.4 mg
- Sodium 142.7 mg
- Total Carbohydrate 9.8 g
- Dietary Fiber 0.7 g
- Sugars 2.2 g
- Protein 1.7 g
The following items or measurements are not included: