Friday, January 30, 2009

Ginger biscotti

When I was younger, my mom used to bake all the time. She has since stopped, which makes my sister and I terribly upset, so when I come over and visit I try to bake things to remind her how much she used to like to bake and to maybe convince her she should start baking again. My mom went gluten-free first, before my sister and I, and had a harder time of it than we did. We had her for support, but she was on her own. Anyway, she used to make biscotti all the time. I found her cookie book that she used to make the biscotti, which is apparently also out of print. However, it is for sale on amazon, so I'd pick it up if you like cookies. Maida Heatter is pretty funny. 


Ginger Biscotti

1 c chopped crystallized ginger
3 c rice flour mix
3/4 t xanthan gum
3/4 t baking soda
1 t baking powder
1/4 t salt
1 1/4 t finely ground pepper (I used black because I didn't have white, but the recipe says white)
1 t ground ginger
1/2 t cinnamon
1/2 t mustard powder (seriously!)
1/4 t ground cloves
1/2 c sugar
1 c chopped crystallized ginger (I use this brand)
3 eggs
1/2 c honey

Mix together the flour mix, xanthan gum, baking soda, baking powder, salt, pepper, ground ginger, cinnamon, mustard, cloves and sugar. Stir in the crystallized ginger. Mix together the eggs and honey (this will take a minute, the honey will not want to cooperate), then stir into the dry ingredients. Mix by hand until everything is completely moistened. Spray two pieces of plastic wrap (about a foot and a half long each) with a buttery spray, then plop dough by tablespoons into a line on each piece of plastic wrap about a foot long. Wrap up the sides and fold over, then twist the ends around. Place your wrapped logs of dough in the freezer for about an hour or two or overnight. If you want, you can keep one in the freezer for quite a while, if you don't want to make all the biscotti at once. 

Later, once your dough has been in the freezer for a while, preheat the oven to 300. Line two baking sheets with parchment paper or foil or a silpat, then turn out your lines of dough onto each. Adjust the oven racks to divide the oven into thirds. Bake the dough logs 45-50 minutes, rotating halfway through.  Your logs will turn quite dark when done. 

Reduce the oven temp to 275, then slice the dough into thin logs using a sharp serrated knife. Slice on the diagonal about 1/4 to 1/3" wide (yes, skinny!), then place lying down on your cookie sheets. Bake at 275 for 25 minutes, turning once. 

These are good and crunchy, but mellow out a bit in flavor when you dip them in your morning coffee and soften up a bit. I like them both ways. 

6 comments:

  1. The biscotti looks really good! Was the ginger taste pretty strong?

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  2. Wow, that is some fantastic looking biscotti...sure could use a piece right now with my coffee. :)

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  3. So many gluten free biscotti recipes are popping up lately that I guess it really must be time for me to make some...this looks really wonderful, though I don't have crystallized ginger at the moment. maybe some chopped figs or something would go nicely. Hm, thanks for the Sunday musings!

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  4. Oh man!! I wish my gluten free biscotti had turned out this good!

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  5. Anonymous8:35 PM

    I've made this biscotti recipe twice now, and I love, love, love it. They are delicious, thank you so much for sharing this yummy gluten free treat.

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  6. Hi, I guessing you've listed the crystallized ginger twice by mistake? You have it listed twice. Once as the first ingredient and then again the last?

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