Triple Threat Ginger Nut Biscotti

Submitted by Cynna

"The triple threat in this delicious, crisp cookie is the ginger, of course. You'll be amazed at the flavor of this treat. Goes perfectly with a nice hot cup of tea or coffee so try it for breakfast, brunch, or just that mid-afternoon snack."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 16

ingredients

• 1 3⁄4 cups flour
• 1 teaspoon baking powder
• 3⁄4 teaspoon ground ginger
• 1⁄4 teaspoon salt
• 1 pinch fresh ground pepper
• 5 tablespoons unsalted butter
• 1 cup sugar
• 2 large eggs
• 1 tablespoon fresh ginger, peeled and finely grated
• 1 teaspoon vanilla extract
• 1⁄3 cup uncrystallized ginger, chopped
• 1⁄2 cup cashews, coarsely chopped
• 1⁄2 cup pistachios, coarsely chopped

directions

1. Preheat oven to 325°F; line a baking sheet with parchment paper.
2. In a medium mixing bowl, stir together the flour, baking powder, ground ginger, salt and pepper. Sift onto a piece of wax paper. Set aside.
3. Cream the butter and sugar at medium speed, about 1 minute, or until well-blended.
4. Add the eggs one at a time, beating well after each addition and scraping the sides as necessary.
5. Add the fresh ginger and vanilla extract. At low speed, add the flour mixture, mixing just until blended.
6. Stir in the uncrystallized ginger and nuts and mix until combined.
7. Scrape the dough out onto the parchment-lined baking sheet.
8. Moisten your hands with water and shape the dough into a 12-inch log with inch-high sides.
9. Round the ends or taper them as best as you can.
10. Place the baking sheet in the oven and bake for 35 minutes or until the log is starting to brown.
11. Remove the sheet from the oven and cool on a wire rack for 10 minutes. Reduce the oven temperature to 300°F.
12. Loosen the log from the parchment onto a chopping board. With a serrated (bread) knife, cut the log on the diagonal, making each piece about an inch thick.
13. Arrange the slices cut side down on the same parchment-lined baking sheet, about ½-inch apart from one another.
14. Bake for 25 minutes or until the biscotti are dry and beginning to color around the edges.
15. Let cool 5 minutes on the sheet and then transfer to a wire rack.