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Chewy Ginger-Sour Cherry Biscotti

Time 55 minutes
Yields Makes 24 biscotti
Chewy Ginger-Sour Cherry Biscotti
1

Heat the oven to 350 degrees.

2

Beat together the oil, molasses, sugar and egg.

3

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.

4

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.

5

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.

6

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

From Michaela Rosenthal, Woodland Hills.

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