Ingredients:
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ripe pear, peeled, cored, and diced
- ½ cup candied pecans
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flours, salt, cinnamon, ginger, and cloves.
- In a separate bowl, cream together the sugars and butter until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the diced pear and candied pecans.
- Shape the dough into two logs about 12 inches long and 2 inches wide on the prepared baking sheet.
- Bake for 25-30 minutes, or until golden brown. Let cool completely on the baking sheet before slicing.
- Once cooled, slice each log into ½-inch thick biscotti. Arrange the slices back onto the baking sheet in a single layer.
- Bake again for 10-12 minutes, flipping halfway through, until the biscotti are crisp and golden brown.
Let cool completely on wire rack before serving.