Name: Ginger and Pine-nut Biscotti
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 40 servings
Cuisine: Bake
Ingredients: 2.00 eggs large; 125.00 ml oil; 5.00 ml vanilla essence; 210.00 g sugar; 445.00 g flour cake; 10.00 ml Baking powder; 30.00 ml fresh ginger finely grated; 100.00 g pine nuts or flaked almonds, toasted

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Ingredients (8)

2.00	eggs — large
125.00 ml	oil
5.00 ml	vanilla — essence
210.00 g	sugar
445.00 g	flour — cake
10.00 ml	Baking powder
30.00 ml	fresh ginger — finely grated
100.00 g	pine nuts — or flaked almonds, toasted

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Method:

Oven temperature: 160°C

1. Beat the eggs and the oil, and then add the vanilla essence. Add the
sugar a little at a time, beating well after each addition.

2. Sift the flour and the baking powder and mix into the egg mixture. Mix in
the ginger and the nuts.

3. Divide the dough in half and form into two log shapes, each about
20cm long. Place on a greased baking tray and bake in a preheated
oven for 35 to 40 minutes or until light brown. Remove from the oven
and set aside to cool for about 10 minutes. Reduce the oven temperature
to 140°C.

4. Cut into thin diagonal slices. Spread out on baking trays and bake at
140°C for five minutes. Turn each slice over and bake for a further five
minutes or until crisp. Remove from the oven, leave to cool and store in an
airtight container until ready to eat.