Maida Heatter’s Spicy Ginger Biscotti

When I first read this recipe in Maida Heatter's Brand-New Book of Great Cookies I thought it sounded disgusting. I don't like mustard or white pepper. But after hearing Maida Heatter on a Thanksgiving piece on NPR (it was aired year after year) I decided to try them. They're amazing! And you can really go to town varying the recipe. Sometimes I add pistachios, or dried cherries, or dried cranberries soaked in rum or whisky (to prevent their drying out and burning). Sometimes I like to use 1 tsp. cardamom instead of the cloves. I've also used egg whites only (use an extra egg). Some bloggers add chocolate or drizzle on at the end; I've never tried this. Unfortunately the book is out of print.

Maida Heatter’s Spicy Ginger Biscotti (Makes about 78 thin biscotti)

• 4 ounces crystallized ginger
• 7 ounces (1 1/4 cups) blanched (skinned) or unblanched whole almonds [again, I never see whole blanched almond so I use them with the skins]
• 3 large eggs
• 1/2 cup honey
• 2 cups plus 2 tablespoons unsifted all- purpose flour [I don't sift - I use a smidge less]
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons freshly and finely ground white pepper
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon mustard powder
• 1/2 teaspoon ground cloves
• 1/2 cup granulated sugar

On a cutting board, with a sharp knife, cut the crystallized ginger into thin slices and then cut it crossways to pieces about the size of peppercorns (you should have a generous 3/4 cup) and set aside. Or use scissors.

Toast the almonds in a shallow pan in a 350°F oven for 12 to 15 minutes until lightly colored, stirring once during the toasting. Set aside to cool.

In a small bowl, beat the eggs and honey to mix and set aside.

Into a large bowl strain or sift together— just to mix—the flour, salt, baking powder, pepper, ginger, cinnamon, mustard, cloves, and sugar. Stir in the crystallized ginger and then the nuts. Add the mixed eggs and honey and stir until the dry ingredients are completely moistened. [As I noted in the previous entry, I use my KitchenAid. I mix the wet ingredients in the mixer bowl then add the flour mixture to them and mix on low. After the batter is nicely mixed, I add the almonds and mix a few seconds just to incorporate them, so they don't get too broken.]

Then place two lengths of plastic wrap (each about 15 to 20 inches long) on a work surface and form two strips, one on each piece of plastic wrap, by spooning the dough down the middle (length) of each piece. Form strips about 13" long and flatten the tops slightly. Fold long sides of plastic wrap up over the dough, and with your hands, press on the plastic wrap to smooth the dough and shape it into an even strip about 14" long, 2 1/2 to 3" wide, and about 3/4" thick (but no thicker). Shape the second strip in the same manner and place both on a cookie sheet. Freeze dough for at least an hour, until firm enough to unwrap, or longer if you wish.

To bake: Adjust two racks to divide the oven into thirds. Line two large cookie sheets with baking parchment. [I find biscotti cook much better on the cookie sheets with air pockets]. To transfer dough to the sheets, unwrap the plastic along the length of one strip of dough and turn the dough upside down onto the lined cookie sheet, placing it diagonally on the sheet. Slowly peel off the plastic wrap. Repeat with the second strip of dough and the second cookie sheet. Bake for 50 minutes at 300°F, reversing the sheets top to bottom and front to back once to ensure even baking. Then reduce the temperature to 275°F and remove the sheets from the oven.

Immediately, carefully, and gently peel the parchment or foil away from the backs of the strips and place the strips on a large cutting board. Slice the strips while they are still very hot, using a pot holder or a folded towel to hold the strips in place. Using a serrated French bread [or other sharp] knife, slice on an angle—the sharper the angle is, the longer the cookies will be, and the more difficult it will be to slice them very thin—but you can do it and they will be gorgeous. A scant 1/4" is good, or cut them 1/3" thick. It’s easier; they will be different but still very good. Place slices on a cut side, touching each other, on the cookie sheets. Bake at 275° for about 30 minutes. Once, when they are about half baked, turn the cookies over and reverse the sheets top to bottom and front to back to ensure even baking. Be careful! Do not overbake. To test for doneness, you must cool one (a minute or two in the freezer or refrigerator will save time) and taste it. When they are almost done, watch them carefully—they can suddenly become too dark,

esp. if they are very thin.

When done, cool and then store airtight. To serve, biscotti are especially attractive standing upright in a tall, clear glass.