Chewy Ginger-Sour Cherry Biscotti

Time 55 minutes
Yields Makes 24 biscotti
Chewy Ginger-Sour Cherry Biscotti

Heat the oven to 350 degrees.


Beat together the oil, molasses, sugar and egg.


In a separate bowl, combine the flour, baking soda, ground ginger, cloves, cinnamon and salt. Stir the dry ingredients into the wet. Stir in the nuts, cherries and crystallized ginger.


Divide the dough in half and form each half into a log about 12 inches long and 2 inches wide. Press down on the dough to flatten slightly. Roll the logs in a little sugar. Place them on a nonstick baking sheet and bake in the upper third of the oven, 15 minutes.


Cool the logs 5 minutes, then cut them on the diagonal into 3/4-inch-thick slices. Lay the biscotti on 2 baking sheets and bake until they are still somewhat soft to the touch but dry, another 15 minutes.


Transfer the biscotti to a wire rack to cool. Store in an airtight container.

From Michaela Rosenthal, Woodland Hills.

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