Triple threat

by margarkolb

So I picked ginger to make something savory and appease Nick’s proddings over butter, sugar, etc….but couldn’t resist this recipe (http://www.eatliverun.com/arlettes-triple-ginger-biscotti/) for triple ginger biscotti. After all, it’s at a blog entitled Eat, Live, Run, which seems about right.

Triple ginger it is — fresh grated, powdered, and crystallized.  I made my own crystallized — far easier than anticipated. Boil cubed ginger for 20+ minutes, then drain, reserving a quarter cup of liquid. Add sugar (roughly equivalent to the amount of ginger) and water, and boil another twenty minutes, paying attention to your ginger as it cooks down and becomes golden. When the water is gone, and the ginger has turned golden, you’re done. Let it cool down somewhere…and don’t lose any of the extra sugar that will inevitably crumble off your now-crystallized gems….you could put it in coffee, save it for other baked goods, or indulge right away (like I did) by spooning it up.

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Then, on to the full recipe. I pretty much followed Eat, Live, Run’s guidance, save for using entirely wheat flour, which turned out beautifully.

The finished biscotti were crumbly, still-a-little soft, and oh-so-gingery. The perfect ginger cookie.

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And the crystallized ginger really popped through, flavor-wise.

Ingredients:

3/4 cup sliced toasted almonds

1/2 cup butter, softened

3/4 cup packed brown sugar

2 tbsp molasses

2 eggs

2 1/4 cup wheat flour

2 tsp fresh grated ginger

1 1/2 tsp baking powder

1/4 tsp salt

2 tbsp ground ginger

2/3 cup chopped crystallized ginger

Directions:

Preheat oven to 325 degrees.

Cream butter and brown sugar together until light and fluffy. Add eggs one by one, beating after each egg, and then drizzle in the molasses. Beat well.

In a separate bowl, whisk together the flour, baking powder, salt and powdered ginger. Add to wet ingredients and then stir in the fresh ginger, crystallized ginger and almonds.

Form two logs of dough (each log should be about 14 oz, 8 inches long and 2 inches wide) on a lined sheet tray. Bake logs for 30 minutes then let cool for 5 minutes.

Carefully slice logs into biscotti (dough might still be a little crumbly), then turn each biscotti over on it’s side and continue to bake for another 10-12 minutes. Let cool completely.

I iced mine with melted white chocolate…delicious indulgence.

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