Wednesday, June 30, 2010

Ginger Almond Biscotti

This recipe is from the July 1999 issue of Gourmet Magazine and it's my choice for Gourmet unbound for this month.
Because I chose to spend a little extra time outside today, I wanted a quick and easy cookie recipe and this one is sure it!
If you like..let me make that..if you love ginger, then this one's for you! You get two hits of wonderful ginger flavor coming from not only the crystallized ginger but also from the ground ginger.
This is a more traditional biscotti because it uses only eggs and no other fat, like butter or oil. It does come out a little bit hard and wonderfully crunchy but you slice it quite thin, which makes the crunch so good!
After reading some of the reviews for this cookie, I decided to take some of the advise and throw the crystallized ginger into the food processor with the sugar to chop it up. The ginger is so sticky that this step really helped make quick work of the otherwise tedious chopping step. ( I actually miswrote the ginger amount and only added 1/4 cup rather than 1/2 cup and it was really more than enough ginger for me).

In mixer bowl, beat the egg, egg white and vanilla.
Then stir in the flour mixture and beat til well combined.
Stir in the almonds ( I used sliced, toasted almonds because that's what I had on hand) and crystallized ginger.

Form a log and bake it for about 30 minutes.

Let it cool at least 30 minutes to allow slicing easier and with less crumbling because you are going to slice it thinly.

Place it back on the cookie sheet for the second baking.

Ginger Almond Biscotti ( adapted from Gourmet Magazine July 1999 issue)

3/4 cup whole almonds with skins, toasted, cooled and coarsely chopped ( I used toasted and sliced almonds)
1/2 cup crystallized ginger ( I used 1/4 cup)
1 cup AP flour
1 1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. baking soda
1 large egg
1 large egg white
1/2 tsp vanilla
Preheat oven to 300. Line cookie sheet with parchment paper.
1. Finely chop ginger. ( Or place ginger with sugar in food processor and pulse til ginger is coarsely chopped.
2. In a small bowl, mix flour, sugar( if you hand chopped ginger), or sugar/ginger mixture ( if you used food processor), ground ginger, salt and baking soda.
3. In mixer bowl, beat egg, egg white and vanilla.
4. Stir in flour mixture and beat til well combined.
5. Stir in almonds and crystallized ginger ( if you hand chopped it).
6. Place dough on baking sheet and form into a log, using damp fingers or a wet knife to form log.
7. Bake approx. 30 minutes, or til browned on top and slightly firm when pressed on top.
8. Lift log off with parchment paper and allow to cool on wire rack for about 30 minutes.
**If you cut it when it's too warm, it will most likely crumble too much.**
9. Cut the slices about 3/8" thick on the diagonal and place back on the baking sheet without the parchment paper.
10. Bake 8 minutes on each side (still at the 300 oven temp.). Cool on wire rack. The biscotti will keep for up to 2 weeks in air tight container. (I would keep it in a cookie tin.)

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