+
0 (0)

Categories: Breads, Breakfasts

Chewy Ginger-Sour Cherry Biscotti

Chewy Ginger-Sour Cherry Biscotti
Los Angeles Times

Sure, a blue box from Tiffany takes your breath away. And a convertible parked in the driveway with a bow on it is, well, hard to top. But sometimes a holiday gift with a handmade quality can mean just as ... Read more

Total time: 55 minutes | Makes 24 biscotti
Note: From Michaela Rosenthal, Woodland Hills.
  • 1/3 cup oil
  • 1/4 cup dark molasses
  • 1 cup sugar, plus more for rolling
  • 1 egg
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped macadamia nuts or peeled hazelnuts
  • 1 cup dried sour cherries
  • 1/2 cup minced crystallized ginger

Step 1Heat the oven to 350 degrees.

Step 2Beat together the oil, molasses, sugar and egg.

Step 3In 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.

Step 4Divide 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.

Step 5Cool 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.

Step 6Transfer the biscotti to a wire rack to cool. Store in an airtight container.

Each biscotti:
159 calories; 104 mg sodium; 9 mg cholesterol; 6 grams fat; 1 gram saturated fat; 28 grams carbohydrates; 2 grams protein; 0.96 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Breads
Gruyere and walnut bread
Olive oil-thyme monkey bread
Thyme-cheese scones
Rosemary Flat Bread