Almond Ginger Biscotti

From Everyday Food October 2005. Allow extra time for cooling.

• Ready In: 1 hr 20 mins
• Serves: 36

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.