Almond Ginger Biscotti
Ingredients
- 6 oz chopped crystallized ginger (about 1 cup)
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 stick (8 tablespoons) very cold butter, cut into small pieces
- 1 3/4 cups flour
- 1/2 cup sugar
- 1 tablespoon grated lemon rind
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large egg whites
- 1 cup sliced almonds
Crystallized ginger and lemon team up with Odense Almond Paste for a dynamic trio of flavors.
Time
Prep: 20 minutes
First Baking: 30-35 minutes
Cool 10 minutes
Second baking: 20-24 minutes
Total time: 80-89 minutes
First Baking: 30-35 minutes
Cool 10 minutes
Second baking: 20-24 minutes
Total time: 80-89 minutes
Yield
22 biscotti
Directions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- Add ginger to a food processor fitted with a metal blade. Process ginger until finely minced.
- Add Almond Paste (grated using large hole side of a box grater), butter, flour, sugar, lemon rind, baking powder and salt. Process until almond paste and butter are finely cut into flour.
- Beat egg whites in a large bowl, until frothy. Add flour mixture and almonds to egg whites. Mix until dough holds together. Turn out onto a lightly floured counter.
- Roll dough into a two inch thick log. Cut in half and roll each piece 10 inches long.
- Transfer rolls to cookie sheet. Flatten to 3/4 inch thickness.
- Bake 30-35 minutes or until golden. Cool cookie sheet on wire rack for 10 minutes.
- Cut each loaf into 3/4 inch diagonal slices. Return slices to cookie sheet, cut side down. Bake 10-12 minutes or until golden. Flip slices and bake 10-12 minutes more.
- Cool on wire rack and store in air-tight container for 2-3 weeks.