Triple Threat Ginger Nut Biscotti

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 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

Recipe

• 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.