RECIPE: Triple ginger and pecan biscotti (with chocolate!)
I have amazing friends. One such friend is Amy. She’s the gal who will call you in excited hysterics announcing that she just grabbed two tickets and you’re totally going to this concert together:
Yes that’s Britney. Don’t kid yourselves, it rocked. Amy’s also the friend who does stuff like this:
So last Friday night, just two days before her first marathon, Ken and I went over to Amy and Scott’s house for dinner. We brought the fresh pasta; this girl needed some carbs. And we talked about making biscotti.
I’d never made it before. The recipe was from a friend at work. Loads of ginger. Candied. Ground. And fresh. Hooray.
And pecans and chocolate. (Adding the chocolate was Ken’s idea. The man has entire drawer in his kitchen dedicated to chocolate, by the way.)
The recipe’s not that tricky. You mix it. Bake it once. Slice it. And bake again. Voila.
And then you get to enjoy it every morning with your tea or coffee, like I am.
It’s funny: I never eat cookies in the morning. But biscotti? It’s Italian culture first thing in the morning. I actually feel privileged to be eating it, not ashamed. (No worries: we used whole wheat flour. And the sugar can be cut in half at least.)
Although for Amy? No cutting sugar. It’s a grueling 26.2 miles. I met her and jogged along for a mile around mile 18:
Did you hear me? MILE 18. I can’t believe she’d already done 18 miles. CRAZY, these people are. I’d be flat on my stomach, moaning into the cool pavement by mile 10. But Amy was right on pace and laughing (ok there was a little swearing) and looking adorable in her running skirt.
Yea Amy! Marathon: done. You’re inspirational. (All you nutty runners are!) Can I bring you some biscotti? And maybe a fistful of Advil to go with it.
Recipe rating: 4 of 5. Cut the sugar for sure (unless making this for super athletes). And what about using some 10-grain flour/meal? As it’s already a dry and hearty food, that may be perfect. And add more ginger!
|Triple ginger pecan biscotti (with chocolate!)||
- 1 3/4 C whole wheat flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/4 tsp salt
- Pinch of fresh ground pepper
- 5 Tbsp unsalted butter, softened
- 1/2 C sugar (the original recipe calls for a cup)
- 2 large eggs
- 1 Tbsp peeled and grated fresh ginger (or more!)
- 1tsp vanilla extract
- 1/3 C chopped crystallized ginger
- 1 C chopped pecans
- 1/2 C chocolate chips
- Preheat oven to 325. Line baking sheet with parchment paper.
- In medium bowl, whisk the flour, powder, ground ginger, salt and pepper.
- In a separate bowl, beat the butter and sugar until well blended. Add eggs and mix, one at a time. Beat in fresh ginger and vanilla.
- At a low speed, slowly add flour and mix well.
- Add crystallized ginger, pecans and chocolate. Stir well.
- Divide the dough in half. (Yes, it will be sticky.) On a floured surface, shape each section into a 12 inch log. Flatten (use more flour if needed) into about 2 inches thick.
- Place logs at least 3 inches apart on the parchment covered baking sheet. Bake for 35 minutes or until browned.
- Carefully loosen the logs from the parchment and transfer to a cutting surface. Using a serrated knife, slice the logs on a diagonal into 1/2 inch slices.
- On a clean piece of parchment on your baking sheet (you might need two pans), arrange your slices cut side down and 2 inches apart. Bake for 18-22 minutes or until the biscotti are dry.
- Transfer to wire racks to cool.