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Double Ginger Biscotti Recipe

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This recipe for Double Ginger Biscotti, by , is from Food Tastes Better Shared With The Ones You Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Angel
Added: Monday, February 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all purpose flour
2 tsp ground ginger
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
3/4 cup unsalted butter at room temperature
3/4 cup granlated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup minced crystallized ginger

Directions:
Directions:
Preheat oven to 350. Position rack in middle of oven to ensure bottom does not get too brown during cooking. Line 1 large cookie sheet with parchment paper.

In a bowl, sift together the flour, ground ginger, cinnamon, baking powder, 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 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 10x2 1/2 inch rectangle log. Repeat with the remaining dough half, leaving 4 inches of space between the two logs. Bake until the edges are light brown and the tops feel firm, about 17-20 minutes. Let the logs stand on the cookie sheet for about 10 minutes. Reduce the oven temperature to 325F. Using a serrated knife, cut each log into 16 slices about 3/4 inch wide. Place the slices, cut side down, at least 3/4 inch apart on the cookie sheet, then bake until the outsides are crisp and the edges turn dark brown, about 20 minutes (may need two cookie sheets; only bake one at a time to ensure best outcome).

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 the biscotti in an airtight container at room temperature for up to 1 week.

 

 

 

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