I really enjoyed making this biscotti.  The combination of flavors, the spice mix, the aroma in the kitchen as the biscotti was being baked – both times – Christmas in the kitchen!  This is cookie number 2 in my series of “12 Cookies for Christmas”.  I’ll be a bit more frequent with my postings as I am teaching less as the holiday season approaches.  Enjoy this one folks it is delicious and will be a welcome addition to any cookie exchange you may be participating in. The yield for this recipe is about 50 finger size biscotti.

The spices in this biscotti are important. Use fresh spices and if you are slightly overly generous with your measurements, it’s okay. The crystallized ginger should also be fresh so save the old crystallized ginger to add to your mulled wine or cider at one of your Christmas parties. The combination of pecans and ginger is a match much like chocolate and orange. You must try it. The egg/cream wash lends a beautiful finish to the end product – just take a look at the pictures. I did a batch with just egg white, and the difference to the surface of the biscotti is very noticeable. As always, enjoy Cookie #2, Ginger, Pecan Biscotti!

3 cups all-purpose flour
1½ cups + 2 Tbsp granulated sugar
1¼ tsp baking powder
1 heaping tsp kosher salt
1½ Tbsp ground ginger
½ tsp ground cinnamon
½ tsp ground nutmeg
1 cup small dice crystallized ginger
1 cup chopped pecans
½ cup + 2 Tbsp vegetable oil
4 large eggs
1 egg mixed with 1 Tbsp whipping cream, for glazing – it’s thick, it’s rich, but it’s also just one tablespoon for over 50 pieces of Biscotti

Preheat the oven to 325°F (165°C)
Line a baking sheet with parchment paper
Using your Kitchen Aid with the dough hook attachment, combine the dry ingredients including the crystallized ginger at the lowest speed
In a separate bowl, whisk the vegetable oil and  eggs
Slowly combine the egg/oil mixture with the dry ingredients in the standing mixer at the lowest speed until it forms a smooth ball. If it doesn’t form into a ball, empty the contents onto a lightly floured surface and form it by hand.  This is a sticky dough so keeping your hands moist by dipping in water is helpful
Separate the dough into 2 – 3 equal pieces, shape these into logs – more flat than round – make sure all logs are equal in width and length
Place the logs on a greased and floured baking sheets, leaving a little room to spread. Brush with egg wash and bake for 40 to 50 minutes on the middle rack, turning the rack once, halfway through the baking time. When done, the biscotti should be firm when pressed with a fingertip
Remove from oven and let cool completely
When cool, cut the biscotti diagonally into ½-inch (1.2-cm) slices, using a serrated knife so as not to crumble or break the biscotti into pieces
Laying them on their side on the baking sheet, bake for an additional 10 to 14 minutes at 325°F (165°C) or until light golden. Allow to cool c
ompletely before serving
As always – enjoy!


Diagonal Biscotti - Baked

IMG_0349 Biscotti Plated