Almond Ginger Biscotti
From everyday food october 2005. allow extra time for cooling.
Steps
Preheat oven to 350.
In a large bowl , whisk together flour , 3 / 4 cup sugar , baking powder , lemon zest , salt , almonds and ginger.
In a small bowl , whisk together eggs and vanilla.
Stir into flour mixture.
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 , about 30 minutes.
Transfer to a wire rack to cool completely , about 2 hours.
Using a serrated knife , thinly slice the logs 1 / 4 inch thick.
Lay slices on two parchment-lined baking sheets.
Bake until crisp and lightly golden , turning biscotti over halfway through , 20 minutes total.
Cool completely before serving or storing.
Ingredients
flour, sugar, baking powder, lemon zest, salt, unblanched whole almonds, crystallized ginger, eggs, vanilla extract