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1
Preheat oven to 325u00b0F; line a baking sheet with parchment paper.
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2
In a medium mixing bowl, stir together the flour, baking powder, ground ginger, salt and pepper. Sift onto a piece of wax paper. Set aside.
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3
Cream the butter and sugar at medium speed, about 1 minute, or until well-blended.
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4
Add the eggs one at a time, beating well after each addition and scraping the sides as necessary.
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5
Add the fresh ginger and vanilla extract. At low speed, add the flour mixture, mixing just until blended.
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6
Stir in the uncrystallized ginger and nuts and mix until combined.
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7
Scrape the dough out onto the parchment-lined baking sheet.
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8
Moisten your hands with water and shape the dough into a 12-inch log with inch-high sides.
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9
Round the ends or taper them as best as you can.
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10
Place the baking sheet in the oven and bake for 35 minutes or until the log is starting to brown.
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11
Remove the sheet from the oven and cool on a wire rack for 10 minutes. Reduce the oven temperature to 300u00b0F.
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12
Loosen the log from the parchment onto a chopping board. With a serrated (bread) knife, cut the log on the diagonal, making each piece about an inch thick.
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13
Arrange the slices cut side down on the same parchment-lined baking sheet, about 1/2-inch apart from one another.
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14
Bake for 25 minutes or until the biscotti are dry and beginning to color around the edges.
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15
Let cool 5 minutes on the sheet and then transfer to a wire rack.
