ginger & pecan biscotti

Serves
Makes 60
Ingredients
1 1/3 cups plain flour
1/4 tsp baking powder
1 1/4 cups caster sugar
1/3 cup glace ginger
2 eggs, lightly beaten
100g packet pecan nuts, coarsely chopped

Method1 Sift flour and baking powder into a large bowl. Stir in sugar, ginger and eggs. Mix to a crumbly dough. Turn dough onto a lightly floured surface and knead in pecans.
2 Using your hands, press dough into a log-shape about 10cm x 30cm. Place on a baking paper-lined oven tray.
3 Cook in a moderate oven (180C) for about 30 minutes, or until lightly browned and firm. Stand for 5 minutes before cutting diagonally into thin slices while warm. Place biscotti in a single layer on baking paper-lined oven trays.
4 Cook for a further 15 minutes, or until crisp. Transfer to a wire rack to cool.
Hint: Biscotti can be made up to one week ahead. Simply store in an airtight container.