Ginger-Pecan Biscotti Adjusted for altitudes of 7,000 feet and above Make on a shiny metal cookie sheet Yields 2 dozen 2 ½ inch cookies 1 ¼ cups plus 2 tablespoons unbleached flour, spoon and level ...

By hand, stir in the chopped pecans and diced crystalized ginger so they are evenly distributed in the dough. 3. Turn the dough out of the bowl, knead it gently a few times, and divide it in half.

Chocolate-dipped tangerine and toasted pecan biscotti. (Kathy Gunst/Here & Now) This article is more than 2 years old. It’s that time of year. Butter and sugar and chocolate and flour come out ...

So much so that the McCormick spice company estimates that more than 3 million ounces of ground ginger — enough to make 450 million gingerbread men — are sold over the holidays each year.

Biscotti is an Italian word meaning "twice baked." It is made as a loaf, baked for about 30 to 35 minutes, then sliced. The slices are then baked five to seven minutes on each side.

Add the crystallized ginger, pecans and mini chocolate chips and stir or knead with wet hands until they are distributed evenly in the dough. Let the dough rest in the bowl for 10-15 minutes; it ...

Turn the biscotti on their sides and bake for 10 minutes, then turn them over and rotate the baking sheets top to bottom and front to back; bake with the second side up for 10 minutes or until crisp.

MAKE AHEAD: The biscotti can be stored in an airtight container at room temperature for up to 10 days. From nutritionist and cookbook author Ellie Krieger. Ingredients 1 1/4 cups (120 grams) whole ...

This biscotti recipe has a “holiday flavor,” and everyone probably has leftover cinnamon, ginger, cloves, nutmeg and molasses from all the Christmas baking. Gingerbread has an interesting history.