Chewy Ginger-Sour Cherry Biscotti

Recipe Ingredients

1/3 cup	78ml	Oil
1/4 cup	59ml	Dark molasses
1 cup	198g / 7oz	Sugar - plus more
1		Egg
2 cups	125g / 4.4oz	Flour
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Ground ginger
1 teaspoon	5ml	Ground cloves
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Salt
1 cup	146g / 5.1oz	Chopped macadamia nuts
		= (or chopped peeled hazelnuts)
1 cup	62g / 2.2oz	Dried sour cherries
1/2 cup	46g / 1.6oz	Minced crystallized ginger

Recipe Instructions

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.

This recipe yields 24 biscotti.

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.

Source:
The Los Angeles Times, 12-12-2001

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