recipes at random

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

Tuesday, November 28, 2006


Triple Ginger Lovers' Biscotti

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
2 eggs
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.

Hey Emily,
Talk about gastroporn! I love ginger and I love biscotti - as soon as I get a new oven that doesn't only have two temperatures (volcanic and off) this will be the first recipe I try.
emily! what a GORGEOUS blog. i even see my friend aja has been here so that means it MUST be good! lol.

i love the white background and all the beautiful vegetarian recipes.

thanks for visiting me and that wonderful comment you left. i haven't heard of the pooh cookbook but those recipes sound so hysterical; they must have been so much fun to make and left you with wonderful memories. i do agree about the jelly omelette. yuck. as good as peppermint patty's prunewhip, i imagine. blech!!

i am going to put you in my links, if that is okay because i shall return to look at all the other great things here! i'm sure others would like to see them also.
Aja and Burekaboy, thanks so much for your comments! I didn't see them earlier... must be some stupid Blogger thing :-( .

I would be ever so honored to be in your links, BB...

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