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 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 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.