Ginger-Pecan Biscotti
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cup all-purpose flour, more for dusting
- ½cup turbinado, Demerara or granulated brown sugar
- ½teaspoon salt
- ¼teaspoon baking powder
- ¼teaspoon baking soda
- 2large eggs, beaten
- 1teaspoon vanilla extract
- ⅓cup finely chopped crystallized ginger
- ⅓cup chopped pecans
Nutritional analysis per serving (36 servings)
41 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 29 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Remove 1½ tablespoons of the egg to a small dish and reserve. Add vanilla to the rest. Make a well in center of dry ingredients, add egg-vanilla mixture and, using your hands or a large rubber spatula, work flour into eggs. It will be crumbly at first but will soon form into a soft dough. Allow to rest 10 minutes.
- Step 2
Heat oven to 350 degrees. Line a baking sheet with parchment. On a lightly floured surface, flatten dough into an 8-inch square. Spread ginger and pecans on it, lightly pressing them in. Tightly roll up dough and cut it in two. Press and roll each piece into a log about 9 inches long. Place logs on baking sheet, brush with reserved egg and bake about 20 minutes, until firm to the touch and lightly browned.
- Step 3
Remove from oven and let cool 10 minutes. Use a sharp, thin knife to cut logs at an angle into ½-inch-thick slices. Stand slices an inch apart on baking sheet and return to oven 15 to 20 minutes, until crisp. Cool completely before serving.
Private Notes
Comments
This was an amazing recipe. We read other peoples' notes first, and added more candied ginger which we love, as well as 1 tsp of powdered ginger to the mix. We wanted the dough to taste of ginger - we love the spicy flavor and it was a nice change from the holiday "usual suspects" that are buttery or sweet. we just shaped the dough into 2 logs. I love when biscotti is crisp on the outside but still tender inside so that I can eat it without having to dunk if I don't want to & this was it.
This dough was much too wet to roll even when I added more flour. I added the ginger and nuts into the dough because I could not roll it up from a square. Haven’t tried it yet.
150g flour 100g sugar (I used plain sugar) 50g pecan 80g crystallised ginger
The brown sugar grave it an ‘off,’ too-healthy taste.