Adapted from a recipe in the Odense almond paste archives, these biscotti are addictively good: crunchy and crisp with a slight bend and chew in the center thanks to the use of butter and almond paste. With plenty of kick from candied ginger and a hint of citrus zest, they're delicious dunked in milk. —Posie (Harwood) Brien
2 dozen biscotti
finely chopped crystallized ginger
(1 stick) very cold butter, cut into pieces
1 3/4 cups
sugar (use slightly less if you prefer less sweet cookies)
Preheat oven to 350°F, and line a baking sheet with parchment paper.
To the bowl of a food processor (or stand mixer), add the crystallized ginger, almond paste, butter, flour, sugar, lemon zest, baking powder, and salt. Pulse, or process, until the butter is in very small chunks. You can also do this by hand and cut in the butter with a fork or pastry blender.
In a separate bowl, whisk the egg whites until foamy. Add the butter/almond/flour mixture to the egg whites and mix until the dough just comes together. Add the sliced almonds and mix to combine.
Using wet hands, transfer half of the dough to the prepared baking sheet and shape it into a long rectangle, about 10x2-inch then flatten until it's 3/4 inch-thick. Repeat with the second half of the dough, leaving a few inches between the two logs.
Bake for 30 minutes, or until golden brown. Remove from the oven and let cool for at least 10 minutes, then transfer the two logs to a cutting board and slice each log into diagonal slices, about 3/4 inch-thick.
Place the slices, cut side up, back onto the baking sheet and bake for 10 minutes. Remove from the oven, flip each slice over, and bake for 10 more minutes. Remove from the oven and let cool on the pan—the biscotti will crisp up as they cool.