I think something has been lost in translation. I wasn't complaining about a lack of response to a recipe. I think I may have a handful of recipes I could even call my own to get all angsty over, anyway. Though now that you mention it, I'm shocked and dismayed that no one has told me how amazing my triple ginger biscotti are! I guess I'll just have to go eat a few and tell myself how amazing they are.

Phoenix - Sure, but keep in mind I just made it up today.

Triple Ginger Biscotti


2 ¼ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons ground ginger
2/3 cup brown sugar
3 large eggs
3 tablespoons molasses
1 ½ tablespoons fresh ginger, grated
½ cup crystallized ginger, minced

1. Adjust oven rack to middle position and heat oven to 350°. Cover a cookie sheet with parchment, then oil.

2. Sift the flour, baking powder, baking soda, salt, and ground ginger together into a small bowl.

3. Whisk sugar and eggs to a light lemon color; stir in molasses, fresh ginger, and crystallized ginger. Sift the dry ingredients over egg mixture and fold in until dough is just combined.

4. Halve dough and turn each portion onto prepared cookie sheet. Using flour hands, quickly stretch each portion of dough into a 13x2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.

5. Cool the loaves for 10 minutes; lower the oven temperature to 325°. Cut each loaf diagonally into 3/8-inch slices with a serrated knife. Lay the slices about ½-inch apart on the cookie sheet, cut side up, and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely.


This was based on some biscotti recipes from the January '94 issue of CI (Steve Johnson - author) and various Triple Ginger Cookie recipes from around the web. It was too liquidy; I had to add about 1/3 cup of flour to make it workable. I think next time I try it, I will use 2 eggs and 1 yolk. If that is still too sloppy, I'll try it with 2 eggs. Basically, I mean to try this recipe many times, because it turned out pretty dang good. I just ate more biscotti than I care to mention dipped in a cup of Trader Joe's Vanilla Cinnamon Tea. Yum.

Oh, and of course the egg-sugar mixture will not get "lemony" in color, nor will the finished biscotti be golden brown. Just look for the cracks (They will be very little.), but be careful; they burn easily. I think it might be the molasses.

But Tim,

Your homemade cranberry jelly formed in used cat food tons was legendary!