Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything.
- Lawrence Downes
Three styles of ginger—powdered, fresh and candied—permeate these spicy cookies. I tried these, and they were quite easy to make, and delicious, but I ended up baking them (the second time) close to 20 minutes longer than specified; when I make them again, I'm going to increase the first baking. I also tried adding dark chocolate chips to part of the batter, but the molasses and ginger were so flavorful (despite the note at the bottom) that the chocolate really wasn't detectable, so save your good chocolate for eating straight-up. Thanks again to Marcia and Paul for this one.
¾ cup almonds (120 g) [other nuts okay - pine nuts were good]
½ cup butter
¾ cup (150 g) dark brown sugar, firmly packed
2 tablespoons molasses
2¼ cups (310 g) all-purpose flour
2 teaspoons ground ginger
1½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons (20-25 g) chopped fresh ginger root
⅔ cup (100 g) finely chopped crystallized ginger
Place nuts in a shallow pan and bake in a 350 degree oven for 8 to 10 minutes, or until golden brown. Let cool. In a mixing bowl cream butter and sugar until light and fluffy. Beat in molasses and eggs. In another bowl combine the flour, ground ginger, baking powder and salt. Add to the creamed mixture, mixing until blended. Stir in fresh and crystallized ginger. Cut nuts into halves or thirds and fold in. Divide dough in half. Place on an ungreased baking sheet and form into two logs about ½ inch thick, 1½ inches wide and 14 inches long, spacing them at least2 inches apart. Bake in the middle of a preheated 325 degree oven for 25 minutes or until a light golden brown. Transfer from the baking sheet to a rack. Let cool 5 minutes. Place on a cutting board. With a serrated knife slice diagonally at a 45 degree angle about ½ inch thick. Lay the slices flat on the baking sheet and return to the oven for 10 minutes, turning them over once, to dry slightly. Let cool on a rack. Store in a tightly covered container.
Makes about 3½ dozen biscotti
Notes: The logs spread out rather than rising. The ginger flavor is relatively delicate but nice.