Ginger Chocolate Biscotti Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Flour, unbleached, all purp
1 cup: Sugar,
1 tsp: Baking soda,
1/2 tsp: -Salt,
1/4 tsp: Cinnamon,
1/4 tsp: Cloves, ground
2 tbsp: Cocoa, unsweetened, pref. Dutch process
2 tbsp: Ginger, fresh, peeled, grated
1/2 tsp: Almond extract,
3: Eggs, large
1 1/4 cup: Almonds, whole, blanched toasted lightly & chopped coarse
Directions:
In the bowl of an electric mixer, fitted with a paddle attachment,
blend the flour, the sugar, the baking soda, the salt, the cinnamon,
the cloves and the cocoa powder until the mixture is combined well.
In a small bowl, whisk together the gingerroot, the almond extract
and the eggs, add the mixture to the flour mixture, beating until a
dough is formed, and stir in the almonds. Turn the dough onto a
lightly floured surface, knead it several times and divide it into
thirds. Working on a large buttered and floured baking sheet, with
floured hands, form each piece of dough into a flattish log 10 inches
long by 2 1/2 inches wide and arrange the logs at least 3 inches
apart on the sheet. Bake the logs in the middle of a preheated 350F
oven for 25 minutes and let them cool on the baking sheet on the rack
for 10 minutes. On a cutting board cut the logs crosswise on the
diagonal into 3/4 inch slices, arrange the biscotti, cut sides down,
on the baking sheet, and bake them in the 350F oven for 5 minutes on
each side. Transfer the biscotti to racks to cool and store them in
airtight containers. MAKES:
36 BISCOTTI
Source from luhu.jp
blend the flour, the sugar, the baking soda, the salt, the cinnamon,
the cloves and the cocoa powder until the mixture is combined well.
In a small bowl, whisk together the gingerroot, the almond extract
and the eggs, add the mixture to the flour mixture, beating until a
dough is formed, and stir in the almonds. Turn the dough onto a
lightly floured surface, knead it several times and divide it into
thirds. Working on a large buttered and floured baking sheet, with
floured hands, form each piece of dough into a flattish log 10 inches
long by 2 1/2 inches wide and arrange the logs at least 3 inches
apart on the sheet. Bake the logs in the middle of a preheated 350F
oven for 25 minutes and let them cool on the baking sheet on the rack
for 10 minutes. On a cutting board cut the logs crosswise on the
diagonal into 3/4 inch slices, arrange the biscotti, cut sides down,
on the baking sheet, and bake them in the 350F oven for 5 minutes on
each side. Transfer the biscotti to racks to cool and store them in
airtight containers. MAKES:
36 BISCOTTI
Source from luhu.jp
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