GINGER-PECAN BISCOTTI
Provided by Florence Fabricant
Categories dessert, side dish
Time 1h30m
Yield About 36 biscotti
Number Of Ingredients 9
Steps:
- In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Remove 1 1/2 tablespoons of the egg to a small dish and reserve. Add vanilla to the rest. Make a well in center of dry ingredients, add egg-vanilla mixture and, using your hands or a large rubber spatula, work flour into eggs. It will be crumbly at first but will soon form into a soft dough. Allow to rest 10 minutes.
- Heat oven to 350 degrees. Line a baking sheet with parchment. On a lightly floured surface, flatten dough into an 8-inch square. Spread ginger and pecans on it, lightly pressing them in. Tightly roll up dough and cut it in two. Press and roll each piece into a log about 9 inches long. Place logs on baking sheet, brush with reserved egg and bake about 20 minutes, until firm to the touch and lightly browned.
- Remove from oven and let cool 10 minutes. Use a sharp, thin knife to cut logs at an angle into 1/2-inch-thick slices. Stand slices an inch apart on baking sheet and return to oven 15 to 20 minutes, until crisp. Cool completely before serving.
Nutrition Facts : @context http, Calories 26, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 4 grams, TransFat 0 grams
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