Triple-ginger pecan biscotti from The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime by Tish Boyle

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Thredbende on August 19, 2015

    Making this according the the recipe, I only let the cookies cool longer, 20 minutes, before slicing the cookie logs into slices. This is a grown up cookie, with spicy heat from the raw and candied ginger and pepper (I used white). The crunch, complex flavors of ginger, butter and pecans, and keeping qualities of biscotti make is a favorite. Yesterday at a meeting, a young woman remarked to me that she knew I was a cook because of the biscotti cookies I had shared. I candy my own ginger for this cookie.

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