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Almond-Ginger Biscotti

Almond-Ginger Biscotti

This crisp and crunchy cookie is perfect for dipping into a cup of hot tea or coffee.

Everyday Food, October 2005 http://www.marthastewart.com/335986/almond-ginger-biscotti
2.78125
Rated
55.625100(32)32
  • Prep Time 30 minutes
  • Total Time 3 hours 30 minutes
  • Yield Makes 3 dozen

Ingredients

    • 2 cups all-purpose flour, spooned and leveled, plus more for dusting
    • 3/4 cup sugar, plus 1 teaspoon for dusting
    • 2 teaspoons baking powder
    • 2 tablespoons grated (about 2 lemons) lemon zest
    • 1/4 teaspoon salt
    • 1 1/2 cups unblanched, whole almonds
    • 1/4 cup chopped crystallized ginger
    • 3 large eggs
    • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, 3/4 cup sugar, baking powder, zest, and salt. Stir in almonds and ginger.
  2. In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.)
  3. Transfer dough to a lightly floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide. Place on a parchment lined baking sheet; sprinkle with remaining sugar.
  4. Bake until logs are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.
  5. Using a serrated knife, thinly slice the logs crosswise,1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing.

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