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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 36 |
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From Everyday Food October 2005. Allow extra time for cooling. Ingredients:
2 cups flour, plus more for dusting |
3/4 cup sugar, plus 1 teaspoon for dusting |
2 teaspoons baking powder |
2 tablespoons grated lemon zest (about 2 lemons) |
1/4 teaspoon salt |
1 1/2 cups unblanched whole almonds |
1/4 cup chopped crystallized ginger |
3 eggs |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 350°.
2. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, lemon zest, salt, almonds and ginger.
3. In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will be very dry.).
4. Transfer dough to a lightly floured work surface; knead until smooth.
5. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide.
6. Place on a parchment lined baking sheet; sprinkle with remaining sugar.
7. 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.
8. Using a serrated knife, thinly slice the logs 1/4 inch thick.
9. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, turning biscotti over halfway through, 20 minutes total.
10. Cool completely before serving or storing.
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