Double Ginger-Almond Biscotti

Mary Sexton

1 c. whole almonds, toasted and cooled & coarsely chopped

2/3 c. crystallized ginger slices, coarsely chopped

½ c. butter (1 stick), softened

1 tsp vanilla extract

1 ¼ c. sugar

2 tsp grated lemon zest

1 tsp ground ginger

2 tsp baking powder

¼ tsp salt

3 large eggs + 1 egg white

3 ½ c. flour

Heat oven to 350ºF. Mix together almonds and 1/3 c. chopped ginger. Save the other chopped ginger for later.

In a bowl beat butter remaining ingredients, except for eggs and flour, until pale and fluffy. Add the whole eggs one at a time, beating well after each. On low speed mix in flour until well blended. Stir in nut/ginger mixture. Divide dough in half.

With well floured hands on a well floured surface, roll each portion of dough into a 12 inch long log and transfer to prepared baking sheet spacing about 4 inches apart. Flatten each log into a 2 inch wide strip. Lightly beat egg white and generously brush tops of strips. Press reserved ginger into tops of strips and sprinkle with decorating sugar. Bake 26 – 28 minutes or until firm and bottoms are golden. Cook on baking sheet for 5 minutes, then transfer to a cutting board. Using a sharp knife, cut strips diagonally into ½ inch thick slices. Set slices up on baking sheet.

Bake 12-14 minutes, until lightly toasted. Transfer to a wire rack to cool.

Store airtight at a cool room temperature for up to two weeks. Freezes well.