Ginger-Pear Biscotti                             
Source: The Complete Cookie

This highly unique biscotti is redolent of ginger and flecked with dried pear. We like to eat it in the classic manner, dipped in port or another dessert wine.

Take care not to overcook these during the second baking. Remove them from the oven as soon as the cookies are very dry to the touch and slightly crisp; like all biscotti, they will continue to crisp with cooling. For more brittle biscotti, lay the cookies on their sides rather than standing them upright during the second baking.


Ingredients:
3 cups all-purpose flour
1/2 tablespoon baking powder
2 teaspoons ground ginger
1/4 teaspoon salt
2/3 cup granulated sugar
6 ounces dried pears, diced (about 3/4 cup)
4 large eggs
1/2 tablespoon vanilla extract
1/3 cup honey



Directions:
Preheat the oven to 350 degrees F. Line a 12-by-15 inch baking sheet with baker's parchment.


Sift the flour, baking powder, ginger, salt, and sugar together into a large mixing bowl. Mix in the dried pears and make a well in the center.


Whisk the eggs in a small bowl. Add the vanilla and honey, whisking until well blended. Pour into the well of the flour mixture. Stir with a wooden spoon until the flour is completely incorporated. Set aside for 5 minutes.


Divide the dough in half and form each half on the prepared baking sheet into a 3/4-inch-high loaf about 10 inches long and 3 inches wide. Bake for about 30 minutes, until golden.


Remove the loaves to a work surface. With a serrated knife, cut into 1/2-inch-thick diagonal slices. For brittle biscotti, lay the slices on their sides on the baking sheet. Return to the oven and toast for about 10 minutes, until lightly browned. For slightly softer biscotti, stand the slices upright and toast for about 15 minutes.


Remove the biscotti to a wire rack and cool completely.