Ingredients for Spicy Ginger Nut Biscotti 2
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup packed light brown sugar
- White Sugar
- 2 large eggs
- 3 cups all-purpose flour
- Baking Powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Nutmeg
- Powdered Ginger
- 1/2 cup chopped candied ginger
- 1 cup chopped walnuts or pecans
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How to Make Spicy Ginger Nut Biscotti 2
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chopped nuts and candied ginger.
- Turn the dough out onto a lightly floured surface and shape into a log approximately 14 inches long and 2 inches wide.
- Place the log onto the prepared baking sheet.
- Bake for 30 minutes.
- Remove from oven and let cool for 10 minutes.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
- Arrange the slices, cut-side down, back onto the baking sheet.
- Bake for another 15-20 minutes, or until golden brown and crisp.
- Let the biscotti cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
17g
Fat
7g
Carbs
3g
