TRIPLE GINGER BISCOTTI WITH PECANS

 makes about 2 dozen

​2 cups sifted white-whole wheat flour
½ teaspoon baking powder
¼ teaspoon salt
2 teaspoons ground ginger
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon cardamom
¼ teaspoon freshly ground black pepper
1¼ cups dark brown sugar
2 tablespoons molasses
2 eggs
2 oz. unsalted butter, melted and cooled
1 tablespoon freshly grated ginger
⅓ cup finely chopped candied ginger
1 teaspoon orange zest
1 cup pecan halves 
 
egg wash made from 1 egg beaten with 3 tablespoons water
 
Preheat oven to 350 degrees F.
 
In a medium bowl, whisk together the white-whole wheat flour, baking powder, salt, and spices. Place the sugar, molasses, and eggs in the bowl of a standing mixer fitted with the paddle attachment. Beat on low speed until combined, scrape down the sides and gradually add the melted butter. Add the dry ingredients and mix on low until combined. Stir in the grated and candied ginger, the orange zest, and the pecans. The mixture will be very thick. Divide the dough in half and shape each half into a log about 1½” wide and ¾” thick. Place each log on a parchment lined baking sheet, brush each with egg wash and place on the middle rack of the pre-heated oven. Bake for 20 minutes, rotating the pan halfway through baking. The biscotti will be golden but still soft. Let the biscotti cool for an hour; they will be easier to slice when cool. Reduce the oven heat to 325 degrees F. Use a sharp serrated knife to slice the logs diagonally into ½” thick slices. Place the slices back on the parchment lined baking sheet and bake about 10-15 minutes until lightly crisp. Do not over bake. Store biscotti in a cookie tin.