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» Make Almond Ginger Biscotti

How Did I Do It? > Food & Drink > Make Almond Ginger Biscotti
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Though Biscotti can be a bit tricky to make, practice makes perfect and there are few things more soothing than a hot cup of tea and biscotti on a cold winter night.

1 C whole almonds toasted

2/3 C crystallized ginger slices

1 stick unsalted butter softened to room temp

1 1/4 cup granulated sugar

2 tsp grated lemon or orange zest

1 tsp vanilla extract

2 tsp baking powder

1 tsp ground ginger

1/2 tsp salt

3 large eggs plus the white from1 additional egg

3 1/2 cups all purpose flour

course white or colored decorating sugar

Preheat oven to 350 F and coat a large baking sheet with non stick spray or a baking sheet liner

Coarsely chop almonds and 1/3 cup of the ginger slices and mix together. Slice the remaining ginger slices into small slivers and reserve.

Beat together, butter, sugar, zest, vanilla, baking owder salt and ground ginger in a large bowl on high speed until the mixture lightens in color and becomes fluffy. Add the whole eggs 1 at a time and beat after each addition.

turn mixer to low speed and add flour and nuts.Divide dough in half.

On a well floured surface roll each half into a 12 inch log and flatten into a 2 inch wide strip.

Beat egg white and lightly brush each log and then add remaining ginger slices. Sprinkle with decorating sugar and bake for 25 to 30 minutes or until firm and bottoms are a golden brown. Cool for 5 minutes on a wire rack and then move to a cutting board

Use a sharp knife to cut into 1/2 inch thick slice and then return the a baking sheet. Bake for 6 to 7 minutes and then turn biscotti over and bake for about 7 more minutes.

Cool on a wire rack and store in an airtight container.

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