Spicy Nut Biscotti

A chocolate coating finishes these spicy treats delectably.
Spicy Nut Biscotti
Spicy Nut Biscotti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

56

cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

56

servings

Ingredients

  • 1/2

    cup butter

  • 1/2

    cup sugar

  • 1/2

    cup packed brown sugar

  • 2 1/2

    teaspoons baking powder

  • 1/2

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground nutmeg

  • 3

    eggs

  • 2

    teaspoons grated fresh ginger root

  • 3 1/4

    cups flour

  • 1

    - 7 oz can nut topping or 1 1/2 cups finely chopped nuts

  • 1/2

    cup semisweet chocolate pieces

  • 1

    teaspoon shortening

Directions

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugars baking powder, cinnamon, and nutmeg; beat till combined. Beat in eggs and ginger root till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Set aside 2 tablespoons of the nuts. Stir remaining nuts into dough. Divide dough in half. Shape each portion into a 12" roll. Place 5" apart on an un-greased cookie sheet. Flatten slightly to 2" width. Sprinkle reserved chopped nuts on top of loaves; press lightly into dough. Bake in a 375 degree oven for 20-25 minutes or till lightly browned. Cool on a cookie sheet 1 hour or till completely cool. Transfer to a cutting board. Cut each loaf into 1/2" slices. Lay slices, cut side down, on the cookie sheet. Bake in a 325 degree oven for 0 minutes. Turn slices to the other side and bake 10-15 minutes more till dry and crisp. Remove and cool on wire rack. Melt chocolate pieces and shortening in a small heavy saucepan over low heat, stirring often to prevent scorching. Dip bottom edge of each cookie into chocolate.

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