Almond Ginger Biscotti

Almond Ginger Biscotti (Adapted from Martha Stewart)

2 cups all-purpose flour
3/4 cup granulated sugar
2 tablespoons fresh grated lemon zest
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups whole almonds
1/3 cup chopped crystallized ginger
3 large eggs
2 teaspoons vanilla
extra granulated sugar for the top, if desired

Preheat oven to 350 degrees

In a large mixing bowl, whisk together flour, sugar, lemon zest, baking powder and salt. Stir in almonds and ginger.

In a small bowl, whisk together eggs and vanilla - pour into the dry ingredients and stir just until the liquid has been absorbed.

Scoop the mixture out onto a lightly floured surface and knead just until smooth. Evenly divide the dough into two pieces and roll each into logs about 1" high and 3" wide. Transfer logs to a parchment-lined baking sheet and slightly flatten them with your palm. If desired, scatter the tops of each log lightly with granulated sugar.

Place into the oven and bake until the logs are golden and the tops are firm when lightly pressed, about 20 to 30 minutes. Remove the pan from the oven and place on a wire rack to cool for 15 minutes - lightly spritz the log with water, then let sit for 5 more minutes. Use a serrated knife to cut the log into roughly 1/2" thick diagonal slices. Place slices upright on baking sheet and place back into the oven to bake until crisp, about 20 minutes. Remove from the oven and transfer slices to a wire rack to cool completely.

Makes about 36 biscotti.

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