Help me make this from the ingredient list
Just tried some yummy spicy ginger biscottis from a farmer's market (yay bread lady in chapel hill, nc). I want to try to make them at home since I don't live around here. The ingredients are spelt, almonds, ginger, honey, eggs, sugar, baking powder, pepper, spices, dry mustard, and salt. Anyone want to guess proportions and techniques? I'd really appreciate it -- these wheat-free biscotti are super crunchy and delicious. They're dark brown, sort of the color of pumpkin bread and have sliced almonds.
I just made a batch of ginger biscotti last week with virtually the same ingredients except- and this is a big except - it used wheat flour instead of spelt. I've never baked with spelt and don't know whether it's something you can just substitute for the wheat measure for measure. Surely someone else on this board has that info? Otherwise the ingredients are:
4 0z crystallized ginger, finely chopped - this makes very spicy biscotti. I used less.
1 1/4 c. whole almonds, toasted
3 c sifted unbleached flour
3/4 tsp baking soda
3/4 tsp baking pwdr
1/4 tsp salt
1 1/4 tsp finely ground white pepper (I used black)
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp dried mustard powder
1/4 tsp ground cloves
1/2 c sugar
3 large eggs
1/2 c mild honey
In large bowl, whisk together flour through sugar (inc. sugar), stir in crystallized ginger bits and nuts. In small bowl, whisk together honey and eggs, add to dry ingredients. Stir until everything is completely moistened. Dough is sticky. On 2 pieces plastic wrap form 2 logs of dough 13"x 2 1/2" to 3 1/2" wide, no thicker than 3/4". Pull the plastic wrap up around the dough and use your hands to shape and smooth the logs. Place them still wrapped on a cookie sheet and refrigerate or freeze until firm. Preheat oven 300 degrees. Line 2 sheet pans with parchment. Turn the dough out diagonally, one on each sheet, peel off plastic wrap. Bake 50 minutes. Reduce oven to 275, remove sheets from oven, place the baked dough on a cutting board, peeling off parchment, and slice diagonally while still very hot, 1/4" to 1/3" wide. A serrated knife works best for this. Place cookies back on sheet pans, flat side down, bake 275 about 25 minutes or just until dry. Cool on rack.
This is a recipe from Maida Heatter's Brand-New Book of Great Cookies. They are really crunchy (no butter, no oil) and really scrumptious and perfect for the season. Good luck, I hope this helps. Sorry I can't help with the spelt problem.
OK I'll take a stab: (you may need to play with ratios of wet to dry)
2-2 1/2 c spelt flour
3-4 tsp baking powder
1/2 c sugar
1/2 tsp salt
1 tsp freshly ground black pepper
1/4 tsp allspice
1/2 tsp powdered ginger&/or grated fresh ginger/ginger juice
1/4 tsp dry mustard
1.4 tsp gd cloves
1/4 tsp freshly grated nutmeg
With a fork, beat 2 eggs (reserving 2 T) and mix in 1/2 c warm honey to thorougly blend. Make a well in dry ingredients, and fold in the wet ingredients and 1 c. chopped toasted almonds, and adjust texture by adding a bit of addtional flour, or a few T. milk if necessary. Form into a ball, divide into 1/3's and roll each piece into a 12" long log. Brush with a bit of reserved beaten egg and sprinkle with sliced almonds. Place each on buttered sheet at least 4" apart. Bake at 350 for 15-20 minutes, or until the logs just begin to darken, and are hardening on the crust.
Remove from oven, and let cool on sheets for 5 mintues. Cut each (now flattened) log diagonally at 1" intervals. Turn cookies on their sides and return to oven for 12-15 minutes. Remove and cool on racks. Store airtight.