Triple Ginger Pecan Biscotti

Name: Triple Ginger Pecan Biscotti
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Ingredients: 1¾ cup all-purpose flour; 1 tsp baking powder; ¾ tsp ground ginger; ¼ tsp salt; a pinch freshly ground black pepper; 5 tbsp unsalted butter (softened); 1 cup granulated sugar; 2 large eggs; 1 tbsp fresh ginger (peeled, finely grated); 1 tsp vanilla extract; ⅓ cup crystallized ginger (chopped); 1 cup pecans

Crisp triple-ginger Italian biscotti combining ground ginger, fresh ginger, and crystallized ginger, paired with pecans and black pepper for enhanced flavor.

1h 35m

Easy

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Ingredients

all-purpose flour 1¾ cup

baking powder 1 tsp

ground ginger ¾ tsp

salt ¼ tsp

freshly ground black pepper a pinch

unsalted butter (softened) 5 tbsp

granulated sugar 1 cup

large eggs 2

fresh ginger (peeled, finely grated) 1 tbsp

vanilla extract 1 tsp

crystallized ginger (chopped) ⅓ cup

pecans 1 cup

Instructions

Preheat and prepare

Position two oven racks near the center of the oven and preheat to 325°F. Line two baking sheets with parchment paper.

Mix the dry ingredients

Whisk together the flour, baking powder, ground ginger, salt, and pepper in a medium bowl. Set aside.

Make the dough

In an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 1 minute. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Add the fresh ginger and vanilla extract and beat to combine. Reduce speed to low, add the flour mixture, and beat until just combined. Stir in the crystallized ginger and pecans and beat until incorporated.

Shape and bake the logs

Scrape the dough onto a floured work surface and pat into a disk (the dough will be very sticky). Divide into two portions. Sprinkle more flour on the surface and shape each portion into a 12-inch-long log. Transfer to the prepared baking sheets, spacing about 3 inches apart (the dough will spread). Gently flatten each log with the heel of your hand to 2 inches wide. Bake on the upper oven rack for 35 minutes, until the logs are just beginning to turn lightly golden. Cool on a rack for 10 minutes. Reduce the oven temperature to 300°F.

Slice and bake again

Use a spatula to loosen each log from the parchment paper. Carefully transfer to a cutting surface. Line the baking sheets with fresh parchment paper. Using a serrated knife, slice each log diagonally into ½-inch slices. Place the slices cut-side down on the two baking sheets, spacing ½ inch apart. Bake for an additional 18 to 22 minutes, swapping the position of the sheets halfway through, until the biscotti are dry and the edges are just beginning to brown. Transfer the cookies to cooling racks to cool completely.