Spice Nut Biscotti

3 cups all purpose flour

1 tbsp baking powder

1 tsp ground ginger

1/2 tsp salt

1/2 cup butter or margarine, softened

1 tsp ground cinnamon

1 cup granulated sugar

3 large egg

1 tsp vanilla extract

1 cup dry pecans, coarsely chopped

1 cup dry walnuts, coarsely chopped

1 (2 oz) jar crystallized ginger, finely chopped

Preheat oven to 325 degrees. Grease 2 large cookie sheets. In medium bowl, mix flour,

baking powder, ground ginger, cinnamon and salt. In large bowl, with mixed at medium

speed, beat eggs and sugar 1 minute, occasionally scraping bowl with rubber spatula.

Add butter and vanilla; beat until mixed. Reduce speed to low; gradually add flour mixture

and beat just until blended, occasionally scraping bowl. With spoon, stir in crystallized ginger,

pecans and walnuts, until evenly mixed. Divide dough into 3 equal parts. On a prepared

cookie sheet, shape 2 pieces of dough into a 12"x2" logs (about 3/4 inches high). 3 inches apart.

Repeat with remaining piece of dough, on second cookie sheet. Bake logs on 2 oven

racks 28-30 minutes or until firm, rotating cookie sheets between upper and lower racks

halfway through baking. Cool logs on cookie sheets on wire racks 30 minutes.

Reset oven temperature to 275 degrees. Place logs on cutting board. With serrated knife,

cut warm logs crosswise into 1/2 inch thick diagonal slices. Place slices upright,

1/2 inch apart, on same cookie sheet. Bake slices 30 minutes to allow biscotti

to dry out, rotating cookie sheets halfway through baking. Cool biscotti completely

on cookie sheets on wire racks. Store biscotti in tightly covered container at room

temperature up to 3 weeks, or in freezer up to 3 months.