Ginger Pecan Biscotti

Ingredients

• 225 gr all-purpose flour
• 65 ml walnut oil
• 90 gr brown sugar
• 1 tsp dark honey
• 2 Eggs
• 50-60 gr. chopped pecans
• 2 tbsp chopped candied ginger
• 2 oranges zest
• 1 small spring fresh rosemary finely chopped
• 1 pinch Salt
• 1/4 tsp Baking powder
• 1 1/2 tsp vanilla pasta
• cinnamon to taste

Instructions

1. In a mixing bowl, mix eggs, sugar and oil;
2. Add the pecans, the ginger, rosemary, vanilla, honey, and the zest of two oranges;
3. In a separate mixing bowl, sift through flour, salt and baking powder, then add to the egg mixture. It will be a very sticky dough;
4. Divide dough into two "logs" onto a baking sheet lined with parchment paper. Slightly wet your hands in order to manipulate the dough and prevent it from sticking too much.
5. Bake in pre-heated oven to 300 F for 35 minutes;
6. Turn oven temperature down to 275 F, remove baking sheet form the oven and allow the logs to cool down for 5 minutes;
7. Now gently cut the logs diagonally to make approximately 15 biscotti;
8. Put back in the oven for 10-15 minutes according to how crunchy you want them to be.
9. Allow to cool down and enjoy!