Triple Threat Ginger Nut Biscotti

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 325°F; line a baking sheet with parchment paper.
  • 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.
  • Cream the butter and sugar at medium speed, about 1 minute, or until well-blended.
  • Add the eggs one at a time, beating well after each addition and scraping the sides as necessary.
  • Add the fresh ginger and vanilla extract. At low speed, add the flour mixture, mixing just until blended.
  • Stir in the uncrystallized ginger and nuts and mix until combined.
  • Scrape the dough out onto the parchment-lined baking sheet.
  • Moisten your hands with water and shape the dough into a 12-inch log with inch-high sides.
  • Round the ends or taper them as best as you can.
  • Place the baking sheet in the oven and bake for 35 minutes or until the log is starting to brown.
  • Remove the sheet from the oven and cool on a wire rack for 10 minutes. Reduce the oven temperature to 300°F.
  • 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.
  • Arrange the slices cut side down on the same parchment-lined baking sheet, about ½-inch apart from one another.
  • Bake for 25 minutes or until the biscotti are dry and beginning to color around the edges.
  • Let cool 5 minutes on the sheet and then transfer to a wire rack.
Advertisement