Almond Ginger Biscotti

Almond Ginger Biscotti
Makes 3 dozen
Ginger might seem somewhat foreign, even though it makes its way into many dishes these days. This recipe calls for crystallized or candied ginger which can be found in health stores and most grocery stores. The ginger adds a hint of citrus with a little bit of kick to it, if you’re not a fan you can just leave it out. The lack of butter in these cookies creates a very firm cookie that can be stored for a longer period of time. Cookies should be cut to a 1/4 of an inch in thickness to make it easier to bite into them; they’re also great for dunking in a cup of tea!

2 cups all-purpose flour, spooned and leveled, plus more for dusting
3/4 cup sugar, plus 1 teaspoon for dusting
2 teaspoons baking powder
2 tablespoons grated (about 2 lemons) lemon zest
1/4 teaspoon salt
1 1/2 cups unblanched, whole almonds
1/4 cup chopped crystallized ginger
3 large eggs
2 teaspoons vanilla extract

Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, 3/4 cup sugar, baking powder, zest, and salt. Stir in almonds and ginger.

In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.)

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 (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.

Using a serrated knife, thinly slice the logs crosswise,1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing.