- This topic has 1 reply, 1 voice, and was last updated December 22, 2006 at 5:43 pm by .
- December 22, 2006 at 5:43 pm #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
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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