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Almond Ginger Biscotti

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

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350°.
  • In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, lemon zest, salt, almonds and ginger.
  • In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will be very dry.).
  • 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 1/4 inch thick.
  • Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, turning biscotti over halfway through, 20 minutes total.
  • Cool completely before serving or storing.
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RECIPE MADE WITH LOVE BY

@Vino Girl
Contributor
@Vino Girl
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"From Everyday Food October 2005. Allow extra time for cooling."
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  1. debiel
    These were amazing! I made them for my daughter's wedding reception & they were a hit. I did melt some white chocolate chips & spread it over the tops after they cooled.
    Reply
  2. Vino Girl
    From Everyday Food October 2005. Allow extra time for cooling.
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