Almond Ginger Biscotti

[Guest guest]

I'm going to make these again this holiday, so good.

I will probably have to make 2 batches.

Myrtle

 

Almond Ginger Biscotti

 

Makes about 3 dozen

 

2/3 cup whole almonds, toasted

1 3/4 cups all purpose flour

2 tsp ground ginger

1 tsp baking powder

1/2 cup butter, room temperature (1 stick)

1 cup packed brown sugar

1/4 cup plus 2 tsp sugar

1 large egg

2 Tbsp grated orange peel

1/2 tsp vanilla extract

2/3 cup coarsely chopped pistachios

1 egg beaten to blend (for glaze)

 

Butter and flour large baking sheet. Finely grind

almonds with flour, ginger, and baking powder in

processor. Beat butter, brown sugar and 1/4 cup sugar

in large bowl until well blended. Add orange peel, egg

and vanilla and beat well. Add dry ingredients and

beat just until blended. Stir in pistachios.

 

Divide dough in half. Using floured hands, roll each

half on lightly floured surface into 12 " x 2 " log.

Arrange logs on prepared sheet, spacing 4 inches

apart. Cover with plastic wrap and refrigerate until

cold, about 1 hour.

 

Preheat oven to 350 degrees F. Brush dough logs with

some of egg glaze. Sprinkle with two teaspoons of

sugar. Bake until deep golden brown and firm to touch,

about 30 minutes. Transfer baking sheet to rack and

cool logs 10 minutes. Reduce oven temperature to 300

degrees F.

 

Using serrated knife, cut logs crosswise into 1/2 inch

thick slices. Arrange slices cut side down on baking

sheet. Bake until deep golden on top, about 12

minutes. Turn biscotti over and bake until deep

golden, about 12 minutes. Transfer biscotti to rack

and cool completely.

 

Can be made 3 days ahead. Store at room temperature in

an air-tight container.

 

 

 

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[Guest guest]

sounds delicious.

Judy

-

Myrtle Killian

Wednesday, November 14, 2007 5:40 PM

Almond Ginger Biscotti

 

 

I'm going to make these again this holiday, so good.

I will probably have to make 2 batches.

Myrtle

 

Almond Ginger Biscotti

 

Makes about 3 dozen

 

2/3 cup whole almonds, toasted

1 3/4 cups all purpose flour

2 tsp ground ginger

1 tsp baking powder

1/2 cup butter, room temperature (1 stick)

1 cup packed brown sugar

1/4 cup plus 2 tsp sugar

1 large egg

2 Tbsp grated orange peel

1/2 tsp vanilla extract

2/3 cup coarsely chopped pistachios

1 egg beaten to blend (for glaze)

 

Butter and flour large baking sheet. Finely grind

almonds with flour, ginger, and baking powder in

processor. Beat butter, brown sugar and 1/4 cup sugar

in large bowl until well blended. Add orange peel, egg

and vanilla and beat well. Add dry ingredients and

beat just until blended. Stir in pistachios.

 

Divide dough in half. Using floured hands, roll each

half on lightly floured surface into 12 " x 2 " log.

Arrange logs on prepared sheet, spacing 4 inches

apart. Cover with plastic wrap and refrigerate until

cold, about 1 hour.

 

Preheat oven to 350 degrees F. Brush dough logs with

some of egg glaze. Sprinkle with two teaspoons of

sugar. Bake until deep golden brown and firm to touch,

about 30 minutes. Transfer baking sheet to rack and

cool logs 10 minutes. Reduce oven temperature to 300

degrees F.

 

Using serrated knife, cut logs crosswise into 1/2 inch

thick slices. Arrange slices cut side down on baking

sheet. Bake until deep golden on top, about 12

minutes. Turn biscotti over and bake until deep

golden, about 12 minutes. Transfer biscotti to rack

and cool completely.

 

Can be made 3 days ahead. Store at room temperature in

an air-tight container.

 

________

Be a better sports nut! Let your teams follow you

with Mobile. Try it now.

http://mobile./sports;_ylt=At9_qDKvtAbMuh1G1SQtBI7ntAcJ