Recipe

Triple-ginger Pecan Biscotti Recipe

Add Step-by-Step Photos	Nikchick / All my dishes 1 year, 3 months ago These are grown-up treats, great with tea. The long baking time reflects the two bakings. Prep:30m Cook:60m Servings:24	Nikchick
	ginger biscotti cookie

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Ingredients

1 3/4 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon ground ginger

1/4 teaspoon salt

pinch of freshly ground black pepper

5 tablespoons butter, softened

1 cup granulated sugar

2 large eggs

1 tablespoon peeled and finely grated fresh ginger

1 teaspoon vanilla extract

1/3 cup chopped crystallized ginger

1 cup pecans

Directions

Position rack near the center of the oven and preheat to 325 degrees F.

In a medium bowl, whisk together the flour, baking powder, ground ginger, salt, and pepper. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar at medium speed until well blended, about 1 minute. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the fresh ginger and vanilla extract. At low speed, add flour mixture, mixing just until blended. Stir in the crystallized ginger and pecans and mix until combined.

Scrape the dough out onto a floured work surface and gather it into a disk (the dough will be very sticky, this is okay). Divide the dough in half. Sprinkle the surface with more flour and shape each piece into a 12-inch log. Transfer the logs to a sheet pan lined with parchment paper, leaving 3 inches between them as they will spread. Flatten the logs slightly until they are 2 inches wide. Bake for 35 minutes in the center of the oven, or until the logs just start to brown lightly. Set the baking sheet on a wire rack and cool for 10 minutes. Reduce the oven temperature to 300 degrees F.

Carefully loosen each log from the parchment paper and gently transfer to a cutting surface. Using a serrated knife, cut the logs on the diagonal into 1/2-inch slices. Arrange the slices cut side down and 1/2-inch apart on baking sheets lined with fresh parchment paper. Bake an additional 18 to 22 minutes, until biscotti are dry and barely beginning to color around the edges. Transfer the cookies to wire racks and cool completely.

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