Cherry & Ginger Biscotti
Jul 7, 2013 14:03:47 GMT -5
Post by schwartzie on Jul 7, 2013 14:03:47 GMT -5
Here's Mom's recipe for Cherry & Ginger Biscotti. 
Cherry & Ginger Biscotti
3 ¼ Cups Flour
1 TBSP Baking Powder
1 TSP Ginger
½ TSP Salt
¾ Cup Butter
1 ¼ Cups Sugar
3 Eggs
1/3 Cup Crystallized Ginger (chopped)
¾ Cup Dried Cherries (chopped)
Zest of one orange
In a large bowl, mix flour, baking powder, ginger and salt. Add chopped ginger, cherries and orange zest to dry ingredients and mix with hands to coat.
Melt butter (in microwave). Add sugar and eggs and whisk until smooth.
Add wet ingredients to dry ingredients and mix with spoon until dough forms. Divide dough in half. With floured hands, shape dough into a 14 inch by 4 inch rectangle log on a cookie sheet lined with parchment paper. Repeat for other half of dough allowing sufficient space between the two for some rising and spreading out.
Bake at 350° for 25 minutes (confirm by inserting a toothpick which should come out clean). Leave on cookie sheet and allow to cool for 20-25 minutes (preferably on a raised cooling rack).
Reset oven to 325°. Slice logs into ½ inch slices and place on a cookie sheet with fresh parchment paper. The slices should be placed ‘slice’ side down. Bake for 13 minutes, remove from oven, turn each slice over to its opposite side, return to oven and continuing baking for another 13 minutes.
Upon removing from oven allow the slices to cool for a few minutes before transferring to a cookie cooling rack to finish cooling completely.
Once cooled, dip the ends in chocolate or drizzle chocolate over the slices for an added flavour and appearance dimension.
The biscotti freezes very well
Cherry & Ginger Biscotti
3 ¼ Cups Flour
1 TBSP Baking Powder
1 TSP Ginger
½ TSP Salt
¾ Cup Butter
1 ¼ Cups Sugar
3 Eggs
1/3 Cup Crystallized Ginger (chopped)
¾ Cup Dried Cherries (chopped)
Zest of one orange
In a large bowl, mix flour, baking powder, ginger and salt. Add chopped ginger, cherries and orange zest to dry ingredients and mix with hands to coat.
Melt butter (in microwave). Add sugar and eggs and whisk until smooth.
Add wet ingredients to dry ingredients and mix with spoon until dough forms. Divide dough in half. With floured hands, shape dough into a 14 inch by 4 inch rectangle log on a cookie sheet lined with parchment paper. Repeat for other half of dough allowing sufficient space between the two for some rising and spreading out.
Bake at 350° for 25 minutes (confirm by inserting a toothpick which should come out clean). Leave on cookie sheet and allow to cool for 20-25 minutes (preferably on a raised cooling rack).
Reset oven to 325°. Slice logs into ½ inch slices and place on a cookie sheet with fresh parchment paper. The slices should be placed ‘slice’ side down. Bake for 13 minutes, remove from oven, turn each slice over to its opposite side, return to oven and continuing baking for another 13 minutes.
Upon removing from oven allow the slices to cool for a few minutes before transferring to a cookie cooling rack to finish cooling completely.
Once cooled, dip the ends in chocolate or drizzle chocolate over the slices for an added flavour and appearance dimension.
The biscotti freezes very well
