CRANBERRY GINGER HOLIDAY BISCOTTI
Ingredients for 30 biscotti:
1/2 cup blanched, toasted almonds (marcona almonds from Whole Foods preferred)
1/3 cup caramelized walnuts, optional (Whole Foods)
1/2 cup dried cranberries, chopped
1/2 cup crystallized ginger, chopped
2 cups plus 2 tablespoons unbleached flour
1 1/2 teaspoons baking powder
1 teaspoon powdered ginger
1 teaspoon pumpkin pie spice or cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter (4 ounces) at room temperature
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
Preheat the oven to 325 degrees. Line a bake sheet with parchment, Silpat or butter and flour it.. Chop the nuts, cranberries and ginger pieces into 1/4" pieces. Sift together the flour, baking powder, spices and salt. Reserve.
Cream the butter and sugar in an electric mixer until lightly fluffed, at least 2 minutes. Work in the eggs one at a time. Scrape down the sides of the bowl after the addition of each egg. Mix in the vanilla. Add this dry mixture to the batter to make a soft dough. Mix only until just blended. Stir in the nuts, cranberries and ginger.
Turn the dough out onto a lightly floured work surface. Dust the dough with flour and divide it in half. Shape the dough into 2 long, thin rectangles logs: 2" wide and 1" high and 12" long. Lay them side by side in on the bakesheet. Bake for 30 minutes, until firm and lightly browned.
Allow the logs to cool on the bake sheet on a rack for 10 minutes. Turn the oven down to 300 degrees. Lift the logs onto a cutting board and slice individual biscotti 3/4" thick at a 45 degree angle. Lay the slices flat on the bake sheet. Bake another 10 minutes. Let the biscotti cool completely in the pan on a rack before placing sealing in a jar or tin and storing.