Almond-Ginger Biscotti

Name: Almond-Ginger Biscotti
Prep time: 30 min
Total time: 210 min
Ingredients: 2 cups all-purpose flour, spooned and leveled, plus more for dusting; 0.75 cup sugar, plus 1 teaspoon for dusting; 2 teaspoons baking powder; 2 tablespoons grated (about 2 lemons) lemon zest; 0.25 teaspoon salt; 1.5 cups unblanched, whole almonds; 0.25 cup chopped crystallized ginger; 3 large eggs; 2 teaspoons vanilla extract

3.0

(125)

8 Reviews

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

30 mins

Total Time:

3 hrs 30 mins

Yield:

3 dozen

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

Ingredients

2 cups all-purpose flour, spooned and leveled, plus more for dusting
¾ cup sugar, plus 1 teaspoon for dusting
2 teaspoons baking powder
2 tablespoons grated (about 2 lemons) lemon zest
¼ teaspoon salt
1 ½ cups unblanched, whole almonds
¼ cup chopped crystallized ginger
3 large eggs
2 teaspoons vanilla extract

Directions

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.
In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.)
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.
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.
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.