Scribbles & Munch

      I swear I really can cook a lot of things, I'm not just a baker. But you have my permission to doubt that statement until I offer hard evidence to the contrary, because today I intend to share my recipe for Ginger Spice Biscotti.
      Typically, I only bake biscotti in the cooler seasons--since it takes a double baking time, that means the oven stays on for a considerable while, it's great for helping keep the house warm and rather an insult to an active AC. I owe a friend some tea and pastry*, however, and she stands by her firm belief that "everything can use more ginger." And my most ginger laden recipe? Biscotti. Which is fine, since biscotti is really the ultimate gift food: it stays good for weeks, so if your gift cannot be promptly consumed then the recipient doesn't need to worry about it spoiling. (If you are certain your gift will be eaten immediately, then obviously you should give a pie. Obviously.) Biscotti is also nice because it is very versatile, served a breakfast addition, a coffee break snack, a dessert by itself or even added as a garnish to desserts, such as crumbled on top of a sundae or served alongside pudding. One can even make savory or experimental flavors of biscotti and serve as cocktail nibbles! The only time biscotti isn't appropriate is for gluten intolerant crowds--I have yet to meet a gluten-free biscotti that I really liked (please please please, feel free to prove me wrong!).
     There are two methods of biscotti preparation: American-style, which is like a crisp cookie, and traditional Italian, which is twice-baked and frankly too hard to eat dry, it is necessary to dip it into something, preferably a straight shot of excellent espresso. (Also, if you're going for the classic Italian, you should know it's pronounced bis-COE-tee, not bih-SKAW-tee. Why no, I'm not anal--why do you ask?) I vastly prefer the traditional style, simply because if I want a cookie I'm going to make a cookie, and if I want biscotti I'm going to make biscotti. It's that simple. So this recipe necessitates dunking for full enjoyment, and I recommend black coffee or a formidable black tea such as Keemun or Assam.

Z.D.'s Ginger Spice Biscotti

1/2 Cup unsalted butter, room temperature
1/2 Cup vanilla sugar**
1/2 Cup brown sugar, packed
1 Tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
hefty pinch of ground cloves
2 eggs, lightly beaten
3 Tablespoons molasses
2 & 1/2 Cups flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2/3 Cup crystalized ginger, chopped to 1/8th inch bits

- Pre-heat your oven to 350º F, and line a rimmed baking sheet with parchment paper (or a silpat, or just grease it lightly).

- In the large bowl of an electric mixer, combine the butter, sugars and spices. Beat at medium speed until well mixed - about 3 minutes - scraping bowl often. Add in eggs and molasses, and beat for an additional 3 minutes.

- While mixer is running, combine flour, baking powder and salt in a small bowl. Adjust mixer speed to low and slowly add the flour mixture, scraping bowl if necessary, until well mixed. Turn off mixer and stir in crystalized ginger by hand. You should have a nice, stiff cookie batter--like that for chocolate chip cookies. If it's too loose to keep its shape, stir in more flour by heaping Tablespoonfuls.

- Turn out the dough onto a lightly floured surface (for reals lightly floured--you don't want to turn your dough into paste!). Divide the dough in half, and shape each into a log 12 inches long (they will be fairly narrow). Place the logs onto your prepared baking sheet about 3 - 4 inches apart. Flatten logs to 1/2 inch in height, and try to square off the ends.

- Bake for 22 - 25 minutes, or until tops are cracked and logs are golden brown. Remove from the oven, and cool 15 minutes on a cookie sheet.

- Reduce the oven temperature to 325º F. Place the logs on a cutting surface, and use a serrated knife to cut crosswise into 1/2 inch slices. Place these slices cut-side down onto a fresh, ungreased cookie sheet, then return to the oven.

- Bake for 10 minutes, then turn the slices so the other cut side is up. Bake an additional 8 to 10 minutes, until cookies are dry and crisp. Cool completely before eating. Serve with a nice hot cuppa, and dunk, nibble, repeat.




* What is it about the words "tea and pastry?" Put them together, read them aloud, and the world feels just one iota more civilized!

**Not sure what to do with vanilla beans after you've scraped the pods, or ones that have gone dry? Chop into half inch pieces and dump 'em in a big jar of white sugar. The sugar will absorb the lovely vanilla aroma and give just a lovely edge of num to all you sweeten! But if you don't have any on hand for this recipe, never fear: regular old granulated sugar works, too.