Ginger Chocolate Biscotti

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.