Biscotti

By mutzali

Ingredients

• 3 3/4 cups flour
• 2 cups sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 4 eggs
• 1 tsp vanilla
• 1/2 tsp almond extract
• 2 cups almonds, whole - toasted
• 1 cup chopped candied ginger pieces
• melted chocolate for dipping

Preparation

Step 1

Toast almonds about 12 minutes or until fragrant at 350f on baking sheets - single layer.

In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well. In a small bowl, whisk together the whole eggs, the vanilla and the almond extract, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds.

Turn the dough out onto a floured surface, knead it several times, and divide it into fourths. Working on 2 large floured baking sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets.

Bake the logs in a preheated 350f oven for about 30 minutes and let them cool on the baking sheets for at least 15 minutes. Cut the logs crosswise on the diagonal into 1/2" inch slices, arrange the biscotti cut sides down on the baking sheets, and bake them in a 300f oven for 10 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool.