Cookie Bake-Along: Triple Ginger Pecan Biscotti

Wow! I am on a roll. This is the recipe from the third week of the Christmas Cookie Bake-Along. It comes from The Good Cookie by Tish Boyle.



Triple Ginger - heaven for ginger lovers


I really like this ginger grater I got from Sur la Table.


Half of the very sticky dough


The cookie logs before baking


The cookie logs after baking


Tis the Season to serve

Triple Ginger Pecan Biscotti 1 3/4 cups all purpose flour 1 tsp baking powder 3/4 tsp ground ginger 1/4 tsp salt pinch of freshly ground black pepper 5 Tbsp unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 Tbsp peeled and finely grated fresh ginger 1 tsp vanilla extract 1/3 cup chopped crystallized ginger 1 cup chopped pecans 1. Position two racks near the centre of the oven and preheat the oven to 325°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 until well blended - about l minute. Add the eggs, one at a time, beating well after each. Beat in the fresh ginger and vanilla. 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 out onto a floured work surface and gather it into a disk (the dough will be quite sticky). Divide the dough in half. Sprinkle the surface with more flour and shape each piece into a 12" log. Transfer the logs to one of the prepared baking sheets, spacing them about 3" apart. With the heel of your hand, flatten the logs slightly, until they are 2" wide. Place the baking sheet on the upper oven rack 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 10 minutes. Reduce oven temperature to 300°F. 5. Slide a spatula under each log to loosen it from the parchment paper. Carefully transfer the logs to a cutting surface. Line the baking sheet with clean parchment paper. Using a serrated knife, cut the logs on the diagonal into 1/2" slices. Arrange the slices cut side down and 1/2" apart on the two baking sheets. Bake for an additional 18 to 22 minutes, switching the position of the baking sheets halfway through baking, until the biscotti are dry and barely beginning to color around the edges. Transfer the cookies to wire racks and cool completely. Notes: 1. Instead of parchment, I used Silpats on the baking sheets. 2. This dough is VERY sticky and there is an easier way to shape the logs. Divide the dough in half while it is still in the bowl. Generously flour your counter and your hands. Scrape half the dough out onto the counter and round with your hands. Transfer to baking sheet and and shape into a flattened log there. Repeat with the other half of dough. 3. I really think mine spread out too much during baking and may try adding just a bit more flour next time. 4. This is excellent. It's more delicate and not as hard as purchased biscotti. Definitely a KEEPER!