Author Notes
Ginger biscotti features the timeless, clean flavor of ginger. —kikukat
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Ingredients
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1/2 cup
butter, softened
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1 cup
sugar
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2 cups
flour
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1 dash
salt
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1 teaspoon
baking powder
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1/2 teaspoon
almond extract
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1/2 teaspoon
vanilla extract
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2
eggs
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1/2 cup
nuts
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2 tablespoons
crystallized ginger bits
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4 teaspoons
turbinado sugar (or any coarse sugar)
Directions
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Preheat oven to 375 degrees. Grease a cookie sheet or 2 biscotti pans (or line with parchment paper).
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Place nuts and ginger into the workbowl of a small food processor. Process until nuts are chopped small. Set aside.
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Sift flour, salt, and baking powder. Set aside.
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Cream butter and sugar. Add eggs and extracts. Stir in flour mixture. Add nuts and ginger pieces.
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Shape dough into 2 2"x12" long rectangles. Sprinkle each rectangle with 2 teaspoons turbinado sugar.
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Bake for 20 minutes. Remove from oven and let cool 5 minutes.
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Using a serrated knife, cut loaves into 1/2" slices. Place cut side down on cookie sheet and bake at 300 degrees for 15 minutes. Flip biscotti over and bake an additional 15 minutes.
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Transfer to wire rack to cool completely.
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