In all fairness, this is an adaptation from the Cranberry-Candied Ginger biscotti from the Christmas issue of EAT Magazine. I like coffee, as you all know, and there is nothing better than a rock-hard biscotti with a cup of rich, hot and freshly brewed joe. They go hand in hand.
For some, baking biscotti is a bit of a hassle. I mean, you have to kind of 1/2 bake it and bake it again. No problem for me. I live for hassles so I have made this a fun one. Read on and enjoy.
I did not have any cranberries. Nor did I have candied ginger.
So here we go.
2.5 cups of all purpose flour | 1 cup sugar
1 tsp ground ginger | 2 large eggs
1/2 tsp cinnamon | 1 tsp vanilla extract
1 tsp baking powder | 1/2 tsp almond extract
1/2 tsp baking soda | 3/4 cup frozen blueberries
1/4 tsp salt | 1/2 cup unsalted ground cashews
1/2 cup softened butter |
Preheat oven to 350 degrees (F)
In a medium sized bowl, blend or sift flour, ginger, cinnamon, baking powder, baking soda, and salt.
In a large mixing bowl toss in the softened butter. Add sugar and blend til creamy. You will need a fairly robust blender for this from here on in.
Beat in eggs, vanilla and almond extract.
Gradually add in the dry to the egg/sugar/butter mixture.
Blend until a dough starts to form.
Toss in your blueberries and ground nuts.
Knead into a ball with your hands.
Remove from bowl to floured surface. Divide ball of dough into 2 equal sized pieces and roll them into 2 12” long loaves.
Flatten loaves slightly and square off the ends, placing them on a parchment paper covered cookie sheet.
Bake for 25-30 minutes or until light brown.
Remove from oven and cool for 5-7 minutes.
With a serrrated knife, cut the loaves (along the bias) into biscotti sized (1” thick) slices.
Return each biscotti (standing on edge) to the parchment paper covered cookie sheet and return to the oven for 12 to 15 minutes or until they are dried out. Do not over brown.
Remove from oven, cool and place in air-tight container.
Makes about 2 dozen biscotti. Cheers!