Honey Almond Ginger Biscotti

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    • #238147

      Honey Almond Ginger Biscotti

      Recipe By : From Gourmet Oct.’94
      Serving Size : 24 Preparation Time :0:00
      Categories : Cookies Italian



      3/4 Cup Blanched Almonds
      1/2 Cup Unsalted Butter
      1/4 Cup Honey
      3/4 Cup Sugar
      2 Large Egg
      2 3/4 Cups Flour
      3/4 Teaspoon Baking Soda
      1 Teaspoon Vanilla
      1/3 Cup Crystallized Ginger
      1/4 Teaspoon Salt

      Preheat oven to 400F. Spread almonds on baking sheet and toast in middle of oven until golden brown (7-8 min)(Watch!!!). Cool and chop coarse.
      (I chop the almonds before I toast them.)

      Reduce temperature to 350 and lightly grease cookie sheet (I use the paper from
      the butter)

      With electric beater, mix eggs and sugars till light and creamy. Add eggs, 1 at
      a time, beating well. Add vanilla.

      Stir flour, salt and baking soda together. Mix with egg mixture. Stir in
      almonds and ginger.

      Turn dough onto lightly floured surface and gently knead a few times (dough should still be very soft and slightly sticky. It may stick to your fingers). Divide dough into thirds.

      With floured fingers, pat into flattish log, 10 x 2″, at least 3″ apart on pan.

      Bake 20 minutes till golden. Cool 10 minutes. Cut into 3/4″ slices and arrange biscotti, cut side down, on baking sheet.

      (I place the biscotti slices on a rack placed a cookie sheet, and bake for 12 minutes total.) Bake 10 minutes on each side. Cool. Store in airtight container.

      The only comment I have: I don’t usually bake mine the full 40 minutes. I like ’em a little softer and chewier. Coffee-Dunkable, yet Not-quite-chip-a-tooth Hard.

      It’s also quite sweet. Other than that, it’s a killer recipe. Enjoy.


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