Ginger Almond Biscotti
Dried ginger and candied ginger bring a bright flavor to this Ginger Almond Biscotti
- 2 cups all-purpose flour sifted
- 1 1/2 teaspoon baking powder sifted
- 2 teaspoons ground ginger sifted
- 3/4 cup caster sugar superfine
- 3 eggs lightly beaten
- 2 teaspoons vanilla extract
- 2/3 cup whole almonds blanched
- 1/2 cup candied ginger chopped
Preheat the oven to 320.
Place the flour, baking powder, ginger and sugar in a bowl and mix to combine. Add the eggs and vanilla and mix until a dough forms. Add the almonds and ginger and mix to combine. Place the dough on a lightly floured surface and knead until smooth. (It can be quite crumbly, just keep mushing it together till it sticks together.)
Halve and roll into 2x10in long logs and flatten slightly. Placed on a lightly greased baking tray (leave a couple of inches between them. Bake for 30-35 minutes.
Allow to cool completely (personally I find I get more crumbles if I let them cool too long, I usually let them cool for 10 minutes). Use a serrated knife to cut the logs into 3mm-thick slices, place on baking tray lined with parchment paper (I just place back on the same cookie sheet). Bake for 8-10 minutes.
Allow to cool on tray.
Calories: 83kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Cholesterol: 67mg | Sodium: 26mg | Potassium: 65mg | Sugar: 5g | Vitamin A: 100IU | Calcium: 24mg | Iron: 0.7mg