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Ingredients
- 2 c. All-purpose flour (leveled)
- 1/2 c. Old-fashioned oatmeal (uncooked)
- 1/2 c. Packed light brown sugar
- 1/3 c. Granulated sugar
- 5 1/2 tsp Grnd ginger
- 2 3/4 tsp Baking pwdr
- 1/4 tsp Salt
- 7 Tbsp. Chilled unsalted butter, cut into
- 1/2 x Inch cubes
- 2 lrg Large eggs plus
- 1 lrg Egg yolk
- 1 Tbsp. Vanilla extract
- 2 c. Lightly roasted pecans (see Note)
- 1/2 c. Finely minced crystallized ginger
Directions
- 1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter and flour an "insulated" cookie sheet.
- 2. In a food processor, using the metal chopping blade, combine the flour, oatmeal, sugars, grnd ginger, baking pwdr, and salt. Process in on/off pulses till blended. Add in the butter. Process in on/off pulse till the mix forms coarse crumbs.
- 3. Scrape the flour mix into a large bowl. Using a rubber spatula stir in the pecans and crystallized ginger.
- 4. Break the whole Large eggs into a measuring c. with a pouring spout. Add in the egg yolk and beat with a fork, till blended. Remove 2 tsp. of the egg mix and set aside in a small c. to use later as egg wash. Add in the vanilla to the egg mix in the measuring c. and stir till blended.
- 5. Make a well in the center of the flour/ nut mix. Add in the beaten egg/vanilla mix and using a rubber spatula, stir till the mix starts to clump together. Using your hands, form the mix into a ball.
- 6. Scrape the dough out onto a lightly floured work surface and with your hands pat the ball into an 8-inch disk. Cut the disk into 4 equal wedges.
- 7. With lightly floured hands, gently roll each quarter into a 12-inch log. Carefully place the logs on the prepared cookie sheet at least 2-inches apart. Flatten slightly with the heel of your hand to the width of 1 1/4 inches. Lightly brush the logs with the reserved egg wash.
- 8. Bake for 25 to 35 min, till the logs start to brown and bounce back when gently pressed with a finger. Set the cookie sheet on a wire rack and cold the logs for 20 min.
- 9. Position one rack in the top third and another rack in the bottom third; reduce the oven temperature to 325 degrees F.
- 10. With a long metal cake spatula, carefully transfer the logs to a cutting surface. Using a sharp, finely serrated knife, cut the logs on the diagonal into l/2-inch thick slices. Place the biscotti standing up, l/2 inch apart on two ungreased "insulated" cookie sheets.
- 11. Bake an additional 15 to 25 min, till the biscotti are dry and the sides begin to color slightly.
- Halfway through baking, switch the positions of the cookie sheets for 5 min. Transfer to wire racks and cold completely. Store the biscotti in an airtight tin in a cold, dry place for up to two weeks.
- NOTES :Note: To lightly roast pecans, position a rack in the center of the oven and preheat to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Roast for 8 to 12 min, shaking the pan 2 to 3 times during roasting, till the nuts are fragrant. Transfer the nuts to another baking sheet to stop the cooking process and cold completely. Using a large, sharp knife, cut the nuts into halves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 494 | |
| Calories from Fat 311 | 63% |
| Total Fat 36.85g | 46% |
| Saturated Fat 6.99g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 494mg | 21% |
| Potassium 266mg | 8% |
| Total Carbs 39.11g | 10% |
| Dietary Fiber 4.8g | 16% |
| Sugars 16.4g | 11% |
| Protein 6.61g | 11% |
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