Gingerbread Biscotti

Ingredients

• 2-1/4 cupsunbleached all-purpose flour
• 1 cup (240 ml) packed dark brown sugar
• 2 tsp. (10 ml) ground ginger
• 1-1/4 tsp (5-1 ml). baking powder
• 1 tsp. (5 ml) ground cinnamon
• 1/2 tsp. (2.5 ml) table salt
• 1/4 tsp. (1 ml) baking soda
• 1 cup (240 ml) pecans, coarsely chopped
• 1/2 cup (120 ml) lightly packed candied ginger, coarsely chopped
• 1/4 cup (60 ml) molasses
• 2 large eggs
• 2 tsp. (10 ml) finely grated orange zest (from about 1 medium navel orange)
• 1/4 cup (60 ml) veg oil

Method

1. Position a rack in the middle of the oven and heat the oven to 350°F (175°C). Line a large cookie sheet with parchment.
2. In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, and baking soda on medium-low speed until well blended. On low speed, briefly mix in the pecans and candied ginger.
3. In a measuring cup, lightly whisk the molasses, eggs, orange zest, and oil. With the mixer on low, slowly pour in the egg mixture. Continue mixing until the dough is well blended and comes together in large, moist clumps, 1 to 2 minutes.
4. Dump the dough onto an unfloured work surface and divide it into two equal piles. Shape each pile into a log that’s 10 inches (25 cm) long and about 1-1/2 inches (1 cm) in diameter, lightly flouring your hands as needed (the dough is a bit sticky).
5. Position the logs on the lined cookie sheet about 4 inches (10 cm) apart. Bake until the tops are cracked and spring back slightly when gently pressed, 30 to 35 minutes. Transfer the sheet to a rack and let cool until the logs are cool enough to handle, about 10 minutes.
6. Carefully peel the biscotti logs from the parchment and transfer to a cutting board. Using a serrated knife, saw each log into diagonal slices 3/4 inch (2 cm) wide. Return the slices to the cookie sheet (no need for fresh parchment) and arrange them cut side down. It’s all right if they touch because they won’t spread.
7. Bake until the biscotti are dried to your taste, about 5 minutes on each side. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti will still give slightly when pressed, but will harden as they cool. When cool, store in airtight containers.