Technology is great…but sometimes you can’t type the proper stuff.  The title of the blog should read Ginger³ Biscotti.  Ok, I feel so relieved now this is coming across better!  This biscotti has three types of ginger is why that 3 is so important.  Anyway…biscotti is one of my favorite things to bake because it can be made with no dairy, so those of us who are lactose intolerant/lactards can enjoy it!  I hadn’t made this ‘flavor’ recently so had to break it out.

Ingredients:

2 cups flour
1 cup sugar
¾ teaspoon ground ginger
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 tbsp fresh ginger, peeled and finely grated (I have found some great stuff jarred stuff at the Asian market that is handy to just have on hand)
1/3 cup crystallized ginger, chopped (Trader’s Joes or Whole Foods bulk)
1 cup pecans, chopped

Directions:

-Preheat the oven to 375. Blend the flour, sugar, ground ginger, baking powder, baking soda, and salt briefly with an electric mixer (I love my KitchenAid).

-Blend in the egg, vanilla, fresh and crystallized ginger. Finally add the nuts, and might need some water, too. Blend until dough is good texture to put into logs.

-Grease a large baking sheet (oh silpat, I love you). Divide the dough in half and roll each half into a log. Transfer the logs to the baking sheet, leaving space between the logs.

-Bake until the logs are firm to the touch, about 30 minutes. Remove the baking sheet from the oven and reduce the temperature to 325. Wearing an oven mitt to hold the logs in place, use a serrated knife (pizza cutters actually work a heck of a lot better) to cut them crosswise on the diagonal into 1/2-3/4″ thick cookies.

-Lay the cookies on one side and return the baking sheet to the oven. Bake until the biscotti are crisp, 5 to 10 minutes. Cool the biscotti on racks and store in an airtight container.

**at this point I actually just turn the oven off and let them stay in the oven until I’m ready to eat them.  I also put them on a rack on the cookie sheet so they get the heat on both sides during the second bake.

I have been making these for years and love them.  Can never go wrong with biscotti, from dunking them in coffee to wine to just munching on them for snacks.