DOUBLE GINGER BISCOTTI
Steps:
- Position rack in the middle of the oven and preheat to 350 degrees F. Line 1 large cookie sheet with parchment paper. In a bowl, sift together the flour, ground ginger, baking powder, cinnamon, and salt; set aside. In a large bowl, combine the butter and sugar. Using a mixer on medium speed, beat until well blended, about 1 minute. Add the eggs and vanilla and beat on low speed until the eggs are completely incorporated, scraping down the bowl occasionally with a rubber spatula. Slowly add the flour mixture and beat on low speed just until incorporated. Add the crystallized ginger and beat just until distributed. Divide the dough in half. Place large spoonfuls of the first half onto the prepared cookie sheet to make a strip about 10 inches long. Gently press the dough into a 10 by 2 1/2 inch rectangular log. Repeat with the remaining dough half, leaving 4 inches of space between the 2 logs. Bake until the edges are light brown and the tops feel firm, 17-20 minutes. Let the logs stand on the cookie sheet for about 10 minutes. Reduce the oven temperature to 325 degrees. Using a serrated knife, cut each log into 16 slices about 3/4 inch wide. Place the slices, cut side down, at least 1/4 inch apart on the cookie sheet, then bake until the outsides are crisp and the edges turn dark golden, about 20 minutes. Let the biscotti cool on the cookie sheet for 5 minutes, then, using a metal spatula, transfer to wire racks to cool completely, about 30 minutes. Store in an airtight container for up to a week.
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