During the year that I in culinary school, I worked at Roy’s Restaurant in Orlando. Every morning I would wake up and head into the restaurant to work then at 4:30, I would go straight from there to school until midnight. It was busy, usually exhausting, but I loved every second of it. This was around the same time that I started the blog (has it really been four years?) and I lived in an apartment with my childhood best friend who worked as a police officer, interestingly enough. We called each other “the cook and the cop” and it was always a great conversation starter whenever we went out. Helen and I have been best friends now for twenty years almost!
Anyway, my job at Roy’s wasn’t working in the kitchen, despite the fact that I was a chef in training. Rather, I did administrative work, booked events, took reservations…that kind of thing. And when I wasn’t busy on calls or doing computer work, I was back in the kitchen anxiously learning tips from Arlette, the pastry chef.
Every day, Arlette would whip out dozens of chocolate lava cakes, the signature dessert at Roy’s. But sometimes she would have enough time to bake a batch of her special triple ginger biscotti. And I was always there to nibble on the crumbs!
Unlike traditional biscotti, these won’t break your teeth. They’re more like a ginger molasses cookie in biscotti form than anything else, with big chunks of chewy crystallized ginger and toasted slivered almonds. They’re perfect for the holidays and great for gifts, as biscotti keep better than most other baked goods (in a zip-locked bag, these guys will keep a week or two just fine).
If you like gingersnaps, you’ll love these! They’re great on their own but even BETTER dipped in a bowl of ice cream…or hot chocolate! You can find crystallized ginger in with the baked goods at most grocery shops. I use the “ginger people” brand and love it. Extra crystallized ginger is always great to keep around when you get a stomach ache or to chew on instead of a mint after a meal.
I hope you love these cookies! They’re always the first cookies I bake every holiday season….thanks, Arlette!
Arlette’s Triple Ginger Biscotti
makes about 12 biscotti
3/4 cup sliced toasted almonds
1/2 cup butter, softened
3/4 cup packed brown sugar
2 tbsp molasses
2 1/4 cup flour
2 tsp fresh grated ginger (I use my microplane to grate my ginger–it works great!)
1 1/2 tsp baking powder
1/4 tsp salt
2 tbsp ground ginger
2/3 cup chopped crystallized ginger
Preheat oven to 325 degrees.
Cream butter and brown sugar together until light and fluffy. Add eggs one by one, beating after each egg, and then drizzle in the molasses. Beat well.
In a separate bowl, whisk together the flour, baking powder, salt and powdered ginger. Add to wet ingredients and then stir in the fresh ginger, crystallized ginger and almonds.
Form two logs of dough (each log should be about 14 oz, 8 inches long and 2 inches wide) on a lined sheet tray. Bake logs for 30 minutes then let cool for 5 minutes.
Carefully slice logs into biscotti (dough might still be a little crumbly), then turn each biscotti over on it’s side and continue to bake for another 10-12 minutes. Let cool completely.