Ginger pecan biscotti

Yield: 48 Servings

Measure Ingredient
2 cups All-purpose flour (leveled)
½ cup Old-fashioned oatmeal (uncooked)
½ cup Packed light brown sugar
⅓ cup Granulated sugar
5½ teaspoon Ground ginger
2¾ teaspoon Baking powder
¼ teaspoon Salt
7 tablespoons Chilled unsalted butter; cut into
½ Inch cubes
2 larges Eggs plus
1 large Egg yolk
1 tablespoon Vanilla extract
2 cups Lightly roasted pecans (see Note)
½ 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 8-inch disk. Cut the disk into 4 equal wedges. 7. With lightly floured hands, gently roll each quarter into a 12-inch log. Carefully place the logs on the prepared cookie sheet at least 2-inches apart. Flatten slightly with the heel of your hand to the width of 1¼ 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/2-inch 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 MC-Recipe Digest V1 #920 by Dianne Weinsaft <dee@...> on Nov 24, 1997

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