Almond Ginger Biscotti

1. 1

   Preheat oven to 350u00b0.

2. 2

   In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, lemon zest, salt, almonds and ginger.

3. 3

   In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will be very dry.).

4. 4

   Transfer dough to a lightly floured work surface; knead until smooth.

5. 5

   Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide.

6. 6

   Place on a parchment lined baking sheet; sprinkle with remaining sugar.

7. 7

   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.

8. 8

   Using a serrated knife, thinly slice the logs 1/4 inch thick.

9. 9

   Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, turning biscotti over halfway through, 20 minutes total.

10. 10

    Cool completely before serving or storing.

* Per serving · 4 servings · Values may vary.

No additional tips available.