Spicy Ginger/nut Biscotti #2
I already have a ginger/ nut Biscotti recipe here on Zaar but this one is much better - trust me. I got this recipe from "Nutters" they were giving away samples and this is wonderful. Store them in an airtight container in a cool place - or freeze
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READY IN: 1hr 5mins
YIELD: 50 Biscotti
UNITS: US
INGREDIENTS
Nutrition- 1⁄2
- 1⁄2cup white sugar
- 3
- 3 1⁄4cups flour
- 2 1⁄2teaspoons baking powder
- 1⁄2teaspoon salt
- 1⁄2teaspoon cinnamon
- 1⁄2teaspoon nutmeg
- 1⁄2teaspoon powdered ginger
- 6teaspoons finely chopped candied ginger
- 1 1⁄2cups toasted nuts, finely chopped (walnuts, pecans, pistachio - your choice)
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DIRECTIONS
- In a large bowl cream the butter& sugars together.
- Gradually add eggs beating all the while.
- Mix together the flour, baking powder, salt,& spices, whisk to totally combine tthe ingredients.
- Gradually beat in as much flour to the egg mixture as you can with your mixer then add the last of the flour stirring in by hand.
- Stir in the nuts and ginger, use you hands, if necessary.
- Divide the dough in half, make two logs 12" long and 2" wide- have a fairely flat top.
- Places the logs 5" apart on an ungreased cookie sheet covered with parchment paper.
- Bake in 350f oven for 25 minutes or until lightly browned.
- Remove from oven and cool completely.
- Cut the biscotti diagonally or straight into 1/2" slices.
- Reduce oven to 325f.
- Place slices upright on your cookie sheet about 1/2" apart and bake for an additional 20 minutes.
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