Desserts & Pastries
Difficulty Rating – 3
Source Unknown
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2 1/2 c Flour; unbleached, all purpose
1 c Sugar
1 tsp Baking soda
1/2 tsp –Salt
1/4 tsp Cinnamon
1/4 tsp Cloves, ground
2 tbsp Cocoa; unsweetened, pref.-Dutch process
2 tbsp Fresh ginger; peeled, grated
1/2 tsp Almond extract
3 Eggs; large
1 1/4 c Almonds; whole; blanched, toasted lightly & chopped coarse
In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, sugar, baking soda,
salt, cinnamon, cloves and cocoa powder until the mixture is combined well. In a small bowl, whisk
together the ginger root, almond extract and eggs; add the mixture to the flour mixture, beating until a
dough is formed; 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 2 1/2 inches wide and arrange the logs at least 2 inches apart on the
sheet. Bake the logs on the middle rack of a preheated 350F oven for 25 minutes; let them cool on
the baking sheet on a cooling rack for 10 minutes.
On a cutting board, cut the logs crosswise on a diagonal into 3/4 inch slices. Arrange the biscotti, cut
sides down, on the baking sheet, and bake them in the 350F oven for 5 minutes on each side.
Transfer the biscotti to racks to cool and store them in airtight containers.
MAKES: 36 BISCOTTI
