• Ingredients: 25

Ginger almond biscotti with special equipment: an 11- by 4-inch loaf pan.

Ingredients

  • Special equipment: an 11- by 4-inch loaf pan

For fruit

  • 1 1/4 lb. firm but ripe peaches , peeled, pitted, cut into 1-inch-thick wedges
  • 12 oz. strawberries , hulled
  • 1/3 cup sugar
  • 1 tbsp. cornstarch

For topping

Sugar Syrup:

Brioche Pudding

  • 8 one-inch thick slices brioche
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1 large egg yolk
  • 1 large whole egg
  • 3 tbsps. sugar
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground cardamom
  • 2 tbsps. unsalted butter

Accompaniment:

  • chocolate sauce or warm honey

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Preheat oven to 300°F. Butter loaf pan and line bottom with wax paper.
  2. Step 2 In a shallow baking pan toast almonds in middle of oven until a shade darker, about 10 minutes. Cool nuts and very coarsely chop.
  3. Step 3 Finely chop crystallized ginger. Into a bowl sift together flour, sugar, ground ginger, salt, and baking soda.

    For this step you will need

  4. Step 4 In another bowl with an electric mixer beat together whole egg, egg white, and vanilla. Stir in flour mixture and beat until combined well.

    For this step you will need

  5. Step 5 Stir in almonds and crystallized ginger.
  6. Step 6 Press dough into loaf pan and bake in middle of oven until pale golden, about 45 minutes. Turn loaf out onto a rack and cool 10 minutes.

    For this step you will need

  7. Step 7 On a cutting board with a serrated knife cut loaf crosswise into 1/8-inch-thick slices. Arrange biscotti on a baking sheet and bake in middle of oven until crisp, about 15 minutes.

    For this step you will need

  8. Step 8 Cool biscotti on rack. Biscotti keep in an airtight container at cool room temperature 2 weeks.

Nutrition information

Calories 426 Carbohydrates 77 g (26%)
Fat 10 g (16%) Protein 10 g (19%)
Saturated Fat 1 g (6%) Sodium 430 mg (18%)
Polyunsaturated Fat 2 g Fiber 3 g (14%)
Monounsaturated Fat 6 g Cholesterol 46 mg (16%)