Thursday, December 15, 2011

Ginger and Pecan Biscotti

Photo by Steve Shanahan

First published Canberra Times 14 December2011

Ginger and Pecan Biscotti
1 cup pecans
2 eggs
1/2 cup brown sugar
2/3 cup self raising flour
¾ cup plain flour
100g glace ginger, finely chopped

Preheat the oven to 160C. Spread the pecans on a baking tray and bake for 10 to 12 minutes. Tip onto a chopping board to cool, then roughly chop. Cover the baking tray with baking paper. 

Put the eggs and sugar in a bowl and beat with an electric mixer until pale and creamy. Sift the flours into the mixing bowl and add the nuts and ginger. Mix to a soft dough, then place all the mixture on the tray and shape into a loaf. This should measure about 9 x 23 cm.

Bake the loaf for 40 minutes, or until lightly golden. Transfer to a wire rack to cool for about 20 minutes, then carefully cut into thin slices. This is best done with an electric knife, but can be also successfully done with a large serrated bread knife by hand. The loaf will be crumbly on the edges, so work slowly and hold the sides as you cut.

Arrange the slices on baking trays and bake again for about 10 minutes each side. They will dry further as they cool, and ensure they are completely cool before storing in an airtight container.

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