What is zingy-bright, crunchy-chewy, butter-nutty, earthy and addictive?
Hint: think ginger and pine nuts. Oh, and throw in a smattering of cornmeal plus a little extra fortification from lemon and coriander. Hmmmm.
Now, you probably did not think first of biscotti, did you? Mmmmm.
It is a startling combination, yes. But for a biscotti lover always ready for a new taste thrill, these literally dance in my mouth. The eggs play a major role in this cookie’s success: they provide the binding structure and become the flavor background upon which all the disparate players blend into one quirky character.
Forget these if you don’t like ginger Freshly grated, powdered, and crystallized ginger all unite in one high-powered triple whammy. Further, the sprightly crystallized ginger adds a distinct chewiness—the perfect foil—to the cornmeal’s earthy crunchiness.
If pine nuts do funny things in your mouth, don’t bother Here, smooth, elegant pine nuts strike a bewitching balance with the ebullient ginger. Essential toasting of the nuts brings out a rich, bacon-fat quality that jumps out of nowhere. A dash of citrus from the lemon and coriander add supporting layers and rounds out these big flavors.
Enjoy with a cuppa tea or a steamy latte.
Ginger and Pine Nut Biscotti
- 1-1/3 cup all purpose flour
- 2/3 cup cornmeal
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp ginger, dried
- ½ tsp coriander, dried
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp canola or walnut oil
- 1 tsp vanilla
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp lemon zest, grated
- ½ cup pine nuts, toasted
- ¼ cup crystallized ginger, finely diced
To finish: ½ cup white or dark chocolate chips melted with 2 tsp shortening, or 1 Tbsp turbinado sugar
Preheat oven to 300 degrees. Spray a baking sheet or line it with parchment paper.
- In a small bowl combine the flour through the coriander.
- In a medium mixing bowl, combine the eggs, beat in the sugar until well incorporated, and then beat in the oil. Add the vanilla, grated ginger and lemon.
- Quickly add the dry ingredients, just to combine. Stir in the pine nuts and crystallized ginger.
- Divide the dough in half and form two long thin loaves (lightly floured hands help), about 12”x2”x ½”, with 2 inches between the loaves; they will spread a little. If using, sprinkle with turbinado sugar and press lightly into top.
- Bake 30-35 minutes, until firm but springy. Allow to cool about 10 minutes.
- Place each loaf on cutting board, slice into ½” diagonal slices using serrated knife.
- Lay cookies with cut side down on sheet. Bake 10-12 minutes.
- Turn the cookies over and bake 12-5 minutes longer, until lightly golden. Cool on sheet on rack.
- If desired, drizzle with white or dark chocolate heated with melted shortening. Store airtight at room temperature. Makes 35 to 45 cookies, depending on size.