We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss.
Bryan Chapell

Ginger Pecan Biscotti

0
(0)
CATEGORY CUISINE TAG YIELD
Eggs Biscotti 48 Servings

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 ts Ground ginger
2 3/4 ts Baking powder
1/4 ts Salt
7 tb Chilled unsalted butter; cut into
1/2 Inch cubes
2 lg Eggs plus
1 lg Egg yolk
1 tb Vanilla extract
2 c Lightly roasted pecans (see Note)
1/2 c Finely chopped crystallized ginger

INSTRUCTIONS

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, ground ginger, baking powder, and salt. Process in on/off pulses
until blended. Add the butter. Process in on/off pulse until the mixture
forms coarse crumbs. 3. Scrape the flour mixture into a large bowl. Using a
rubber spatula stir in the pecans and crystallized ginger. 4. Break the
whole eggs into a measuring cup with a pouring spout. Add the egg yolk and
beat with a fork, until blended. Remove 2 teaspoons of the egg mixture and
set aside in a small cup to use later as egg wash. Add the vanilla to the
egg mixture in the measuring cup and stir until blended. 5. Make a well in
the center of the flour/ nut mixture. Add the beaten egg/vanilla mixture
and using a rubber spatula, stir until the mixture starts to clump
together. Using your hands, form the mixture 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 minutes,
until the logs start to brown and bounce back when gently pressed with a
finger. Set the cookie sheet on a wire rack and cool the logs for 20
minutes. 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
minutes, until the biscotti are dry and the sides begin to color slightly.
Halfway through baking, switch the positions of the cookie sheets for 5
minutes. Transfer to wire racks and cool completely. Store the biscotti in
an airtight tin in a cool, 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 minutes, shaking the pan 2 to 3 times
during roasting, until the nuts are fragrant. Transfer the nuts to another
baking sheet to stop the cooking process and cool completely. Using a
large, sharp knife, cut the nuts into halves.
Recipe by: ChocolatierRecipe Collection
Posted to MC-Recipe Digest V1 #920 by Dianne Weinsaft <dee@ncsi.net> on Nov
24, 1997

A Message from our Provider:

“If you want to be a leader, you must serve.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?