Recipe - Ginger Pecan Biscotti

2 cup Allpurpose flour (leveled)
One half cup Oldfashioned oatmeal
(uncooked)
One half cup Packed light brown sugar
1/3 cup Granulated sugar
5 One half teaspoon Ground ginger
2 Three fourths teaspoon Baking powder
One fourth teaspoon Salt
7 tablespoon Chilled unsalted butter; cut
into
One half Inch cubes
2 lg Eggs plus
1 lg Egg yolk
1 tablespoon Vanilla extract
2 cup Lightly roasted pecans (see
Note)
One half cup Finely chopped crystallized
ginger

1. Position a rack in the center of the oven and preheat to 350 degrees F.
Lightly butter and flour an "insulated" cookie sheet. 2. In a food
processor, using the metal chopping blade, combine the flour, oatmeal,
sugars, ground ginger, baking powder, and salt. Process in on/off pulses
until blended. Add the butter. Process in on/off pulse until the mixture
forms coarse crumbs. 3. Scrape the flour mixture into a large bowl. Using a
rubber spatula stir in the pecans and crystallized ginger. 4. Break the
whole eggs into a measuring cup with a pouring spout. Add the egg yolk and
beat with a fork, until blended. Remove 2 teaspoons of the egg mixture and
set aside in a small cup to use later as egg wash. Add the vanilla to the
egg mixture in the measuring cup and stir until blended. 5. Make a well in
the center of the flour/ nut mixture. Add the beaten egg/vanilla mixture
and using a rubber spatula, stir until the mixture starts to clump
together. Using your hands, form the mixture into a ball. 6. Scrape the
dough out onto a lightly floured work surface and with your hands pat the
ball into an 8inch disk. Cut the disk into 4 equal wedges. 7. With lightly
floured hands, gently roll each quarter into a 12inch log. Carefully place
the logs on the prepared cookie sheet at least 2inches apart. Flatten
slightly with the heel of your hand to the width of 1 One fourth inches. Lightly
brush the logs with the reserved egg wash. 8. Bake for 25 to 35 minutes,
until the logs start to brown and bounce back when gently pressed with a
finger. Set the cookie sheet on a wire rack and cool the logs for 20
minutes. 9. Position one rack in the top third and another rack in the
bottom third; reduce the oven temperature to 325 degrees F. 10. With a long
metal cake spatula, carefully transfer the logs to a cutting surface. Using
a sharp, finely serrated knife, cut the logs on the diagonal into l/2inch
thick slices. Place the biscotti standing up, l/2 inch apart on two
ungreased "insulated" cookie sheets. 11. Bake an additional 15 to 25
minutes, until the biscotti are dry and the sides begin to color slightly.
Halfway through baking, switch the positions of the cookie sheets for 5
minutes. Transfer to wire racks and cool completely. Store the biscotti in
an airtight tin in a cool, dry place for up to two weeks.

NOTES : Note: To lightly roast pecans, position a rack in the center of the
oven and preheat to 350 degrees F. Spread the nuts in a single layer on a
baking sheet. Roast for 8 to 12 minutes, shaking the pan 2 to 3 times
during roasting, until the nuts are fragrant. Transfer the nuts to another
baking sheet to stop the cooking process and cool completely. Using a
large, sharp knife, cut the nuts into halves.
Recipe by: ChocolatierRecipe Collection

Posted to MCRecipe Digest V1 #920 by Dianne Weinsaft dee@ncsi.net on Nov
24, 1997