Ingredients

  • 100 grams sugar, caster
  • 55 grams butter, unsalted softened
  • 2 tablespoons ground ginger
  • 1 tablespoon fresh ginger root grated
  • 125 grams ginger root, in syrup
  • 2 eggs
  • 160 grams pecans toasted, chop coarse
  • 185 grams flour
  • ¾ teaspoon baking powder

Directions

1. Preheat oven at 375*F/190*C/GM 5.
2. Cream sugar and butter. Add gingers, eggs & pecans. Combine flour and baking powder and add to butter mixture. Divide dough in halves or thirds. Shape into logs. With wet hands smooth out logs.
3. Transfer logs to a parchment lined baking sheet and bake for 20 minutes or until firm and lightly browned. Cool on a rack for at least 5 minutes. Cut logs on the diagonal into 3/4 inch slices with serrated knife. Return slices to baking sheet, leaving space around each slice, and continue baking for 10 to15 minutes or until desired crispness. Cool completely on rack.

Notes
Serving Ideas:Original serves 12-makes 24 biscotti.


Categories
Bisquits/SconesCookies
Keywords
Bisquits/SconesCookies
MacGourmet downloadTriple Ginger Pecan Biscotti. To import, drag image to your MacGourmet recipe box.