3 cups all-purpose flour
Instructions: Preheat the oven to 350 degrees F. Line a 12-by-15 inch baking sheet with baker's parchment. Sift the flour, baking powder, ginger, salt, and sugar together into a large mixing bowl. Mix in the dried pears and make a well in the center. Whisk the eggs in a small bowl. Add the vanilla and honey, whisking until well blended. Pour into the well of the flour mixture. Stir with a wooden spoon until the flour is completely incorporated. Set aside for 5 minutes. Divide the dough in half and form each half on the prepared baking sheet into a 3/4-inch-high loaf about 10 inches long and 3 inches wide. Bake for about 30 minutes, until golden. Remove the loaves to a work surface. With a serrated knife, cut into 1/2-inch-thick diagonal slices. For brittle biscotti, lay the slices on their sides on the baking sheet. Return to the oven and toast for about 10 minutes, until lightly browned. For slightly softer biscotti, stand the slices upright and toast for about 15 minutes. Remove the biscotti to a wire rack and cool completely.
Serves: 6 Nutrition Facts:
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