Ocean Isle Beach biscotti
(This is a variant of the earthy-crunchy biscotti recipe I developed several years ago. Why am I posting it, you might ask? Well, I forgot to bring my recipe book along for this holiday, and had to find my basic biscotti recipe by looking it up via g**gl*. So I'll post this one to the web as well, and that way it will live forever.)
Ocean Isle Beach biscotti
- Start heating the oven to 350°F.
- Mix
- Two eggs
- One egg white
- Stir in
- 1.5 teaspoon orange extract
- ~1/2 teaspoon ground black pepper.
- 1 cup sugar
- Sift in
- 2 cups all-purpose white flour
- 1 teaspoon baking powder
- 1/4th teaspoon salt
- After mixing all of this into a sticky doughball, mix in
- Somewhere in the ballpark of 1/2 cup pecans (this is the South we're talking about, after all)
- Somewhere in the ballpark of 1/2 cup finely chopped candied ginger
- Somewhere in the ballpark of 1/3rd cup raisins
- Grease a cookie sheet
- Form the dough into a 3 inch diameter cylinder
- Put the dough on the cookie sheet, then flatten it down to about 1 inch high
- Cook it for ~35 minutes
- Let cool (on a cooling rack) for 15 minutes
- Cut into thin slices
- set the slices back on the cookie sheet, then place them back into the oven for 15-20 minutes at 325°F.
- Set the finished biscotti on the cooling rack to cool, provided your friends and relations leave them alone long enough for you to get them over to the cooling rack.