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Ginger & Spice Biscotti
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 These delicious biscotti are crispy and fragrant, with warm flavors of
ginger, orange, and nuts. Perfect with cappuccino or tea as a midmorning or
afternoon break. They freeze well too. Make them ahead to give as much
appreciated gifts or serve to drop in guests.
2 1/4 cups unbleached flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1/4 cup dark molasses
l tablespoon freshly grated orange zest
l tablespoon grated fresh ginger
1/2 cup finely chopped crystallized ginger, divided
l cup coarsely chopped toasted almonds
1/4 cup granulated sugar
Preheat oven to 350°F. Lightly grease a 15 x 17-inch cookie sheet or jelly roll
pan.
Sift together the flour, baking soda, salt, and ground spices and set aside. In
a large bowl, beat together the oil, the 1/2 cup of granulated and 1/2 cup of
brown sugars, egg, molasses, orange zest, and grated fresh ginger, mixing until
thoroughly combined. Mix in the dry ingredients, then stir in 1/4 cup of the
crystallized ginger and the chopped almonds, combining well.
Prepare Ginger Topping: In a food processor, combine the other 1/4 cup of
chopped crystallized ginger with the 1/4 cup additional granulated sugar.
Process until the ginger and sugar are well combined.
Divide the dough into 3 portions, forming each into a log about 2 inches wide
and 10 inches long. Sprinkle each log with the topping mixture. Arrange logs
about 2 inches apart on the cookie sheet. Flatten to 3/4-inch thickness. Bake
for about 25 minutes. Logs will flatten out a little bit during baking. When
they are firm to the touch, remove from oven. Cool for 10 minutes, then place on
a cutting board. Cut the logs diagonally into 1/2-inch-thick slices. Arrange cut
sides down in pan. (Slices can touch.)
Reduce oven temperature to 300°F. Return the cut biscotti to the oven. Bake for
15 to 20 minutes longer until they have dried and are crisp. Place slices on a
rack to cool.
Note: As an alternative to the second baking, turn off the oven after the
initial baking. Slice and arrange the biscotti on the pan. Return the pan to the
oven and leave biscotti there overnight. They will crisp up without watching
them.
Makes about 3 1/2 dozen
Find more great garden-inspired recipes in
Renee's Cookbooks:
Recipes
from a Kitchen Garden
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