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Ginger and Pine-nut Biscotti

Recipe from: 12/1/2005 12:00:00 AM

Ingredients 8
Servings 40
Time 30


  • 2
    large eggs
  • 125
  • 5
    vanilla essence
  • 210
  • 445
    cake flour
  • 10
    baking powder
  • 30
    finely grated fresh ginger
  • 100
    pine nuts or slivered almonds, toasted


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.


Read more on: starch  |  bake

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