Spicy Ginger/nut Biscotti #2 |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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 Ingredients:
1/2 cup butter or 1/2 cup hard margarine |
1/2 cup brown sugar, packed |
1/2 cup white sugar |
3 large eggs, beaten |
3 1/4 cups flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon powdered ginger |
6 teaspoons finely chopped candied ginger |
1 1/2 cups toasted nuts, finely chopped (walnuts, pecans, pistachio - your choice) |
Directions:
1. In a large bowl cream the butter& sugars together.
2. Gradually add eggs beating all the while.
3. Mix together the flour, baking powder, salt,& spices, whisk to totally combine tthe ingredients.
4. 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.
5. Stir in the nuts and ginger, use you hands, if necessary.
6. Divide the dough in half, make two logs 12 long and 2 wide- have a fairely flat top.
7. Places the logs 5 apart on an ungreased cookie sheet covered with parchment paper.
8. Bake in 350f oven for 25 minutes or until lightly browned.
9. Remove from oven and cool completely.
10. Cut the biscotti diagonally or straight into 1/2 slices.
11. Reduce oven to 325f.
12. Place slices upright on your cookie sheet about 1/2 apart and bake for an additional 20 minutes.
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