Ginger-Pecan Biscotti

• 1 1/4 cup all-purpose flour, more for dusting
• 1/2 cup turbinado, Demerara or granulated brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 13 cup finely chopped crystallized ginger
• 13 cup chopped pecans

1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda.
2. Remove 1 1/2 tablespoons of the egg to a small dish and reserve.
3. Add vanilla to the rest.
4. Make a well in center of dry ingredients, add egg-vanilla mixture and, using your hands or a large rubber spatula, work flour into eggs.
5. It will be crumbly at first but will soon form into a soft dough.
6. Allow to rest 10 minutes.
7. Heat oven to 350 degrees.
8. Line a baking sheet with parchment.
9. On a lightly floured surface, flatten dough into an 8-inch square.
10. Spread ginger and pecans on it, lightly pressing them in.
11. Tightly roll up dough and cut it in two.
12. Press and roll each piece into a log about 9 inches long.
13. Place logs on baking sheet, brush with reserved egg and bake about 20 minutes, until firm to the touch and lightly browned.
14. Remove from oven and let cool 10 minutes.
15. Use a sharp, thin knife to cut logs at an angle into 1/2-inch-thick slices.
16. Stand slices an inch apart on baking sheet and return to oven 15 to 20 minutes, until crisp.
17. Cool completely before serving.

flour, turbinado, salt, baking powder, baking soda, eggs, vanilla, ginger, pecans

Taken from cooking.nytimes.com/recipes/11572 (may not work)