Ginger Chocolate Biscotti
Yield
36 servingsPrep
20 minCook
30 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups | unbleached all-purpose flour |
|
| 1 | cup | sugar |
|
| 1 | teaspoon | baking soda |
|
| ½ | teaspoon | salt |
|
| ¼ | teaspoon | cinnamon |
|
| ¼ | teaspoon | cloves, ground |
|
| 2 | tablespoons |
cocoa powder
unsweetened, preferably dutch process |
|
| 2 | tablespoons |
ginger
freshly and grated |
|
| ½ | teaspoon | almond extract |
*
|
| 3 | large | eggs |
|
| 1 ¼ | cups |
almonds
whole, blanched, coarsely chopped and lightly toasted |
*
|
Directions
In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves and the cocoa powder until the mixture is combined well.
In a small bowl, whisk together the ginger root, the almond extract and the eggs.
Add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds.
Turn the dough onto a lightly floured surface, knead it several times and divide it into thirds.
Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 10 inches long by 2½ inches wide and arrange the logs at least 3 inches apart on the sheet.
Bake the logs in the middle of a preheated 350℉ (180℃) F oven for 25 minutes and let them cool on the baking sheet on the rack for 10 minutes.
On a cutting board cut the logs crosswise on the diagonal into ¾ inch slices.
Arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 350℉ (180℃) F oven for 5 minutes on each side.
Transfer the biscotti to racks to cool and store them in airtight containers.
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