Ingredients
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1/2 cup butter or 1/2 cup hard margarine
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1/2 cup brown sugar, packed
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1/2 cup white sugar
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3 large eggs, beaten
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3 1/4 cups flour
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2 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1/2 teaspoon powdered ginger
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6 teaspoons finely chopped candied ginger
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1 1/2 cups toasted nuts, finely chopped (walnuts, pecans, pistachio - your choice)
Instructions
- In a large bowl cream the butter& sugars together.
- Gradually add eggs beating all the while.
- Mix together the flour, baking powder, salt,& spices, whisk to totally combine tthe ingredients.
- Gradually beat in as much flour to the egg mixture as you can with your mixer then add the last of the flour stirring in by hand.
- Stir in the nuts and ginger, use you hands, if necessary.
- Divide the dough in half, make two logs 12" long and 2" wide- have a fairely flat top.
- Places the logs 5" apart on an ungreased cookie sheet covered with parchment paper.
- Bake in 350f oven for 25 minutes or until lightly browned.
- Remove from oven and cool completely.
- Cut the biscotti diagonally or straight into 1/2" slices.
- Reduce oven to 325f.
- Place slices upright on your cookie sheet about 1/2" apart and bake for an additional 20 minutes.