Triple-Ginger Pecan Biscotti
from The Good Cookie by Tish Boyle makes 40 biscotti
1 3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 tsp ground ginger
1/4 tsp salt
Pinch of freshly ground pepper
5 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon peeled and finely grated fresh ginger
1 tsp vanilla extract
1/3 cup chopped crystallized ginger
1 cup pecans, lightly toasted
1. Position two racks near the center of the oven and preheat to 325 degrees F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, ground ginger, salt, and pepper. Set aside.
3. 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 the flour mixture, mixing just until blended. Stir in the crystallized ginger and pecans and mix until combined.
4. Scrape the dough onto a floured work surface and gather it into a disk (the dough will be quite sticky). Divide the dough in half. Sprinkle the dough with more flour and shape each piece into a 12 inch log. Transfer the logs onto one of the prepared baking sheets, spacing them about 3 inches apart (the logs will spread). With a small spatula, flatten the logs slightly, until they are two inches wide. Place the baking sheets on the upper oven racks and bake for 35 minutes, or until the logs just start to brown lightly. Set the baking sheet on a wire rack and cool for ten minutes. Reduce the oven temperature to 300 degrees.
5. Slide a pancake turner under each log to loosen it from the parchment paper. Carefully transfer the logs to a cutting surface. Line the baking sheets with clean parchment paper. 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 the two baking sheets. Bake for an additional 18 to 22 minutes, switching the position of the baking sheets half way through baking, until the biscotti are dry and barely beginning to color around the edges. Transfer the cookies to wire racks and cool completely.
Store in an airtight container at room temperature for up to a week.
Meg’s notes: The dough logs really spread. Next time, I’ll make 4 logs and eyeball the dimensions- probably 2” wide and at least ½” tall. I’ll also add ¼- ½ cup flour in addition to the 1 ¾ cups called for.