Trevor developed this recipe for a dessert wine competition. All of the kitchen got involved, making suggestions and tasting. Alas, his recipe did not win, but it was a winner as far as the kitchen was concerned.
Makes about 30 biscotti

3 cups

all purpose flour

720 ml

1 cup

granulated sugar

240 ml

1 tsp.

salt

5 ml

1 1/2 tsp.

coarsely ground black pepper

7.5 ml

2 1/2 tsp.

baking powder

12.5 ml

1 Tbsp.

fresh ginger, grated

15 ml

6 oz.

unsalted butter, chilled and cut into 1/2-inch cubes

180 ml

1 cup

whole almonds, roasted

240 ml

2

eggs

2

2 Tbsp.

sweet dessert wine

30 ml

3/4 cup

dried apricots, julienned

180 ml