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Ginger chocolate biscotti
Artist: _ Yield: 36
Categories: Biscotti, Cereals, Chocolate, Cookies & Bars, Desserts, Ginger, Herbs & Spices, Italian, Western European Rating: 0
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Ingredients:
2 1/2 cupFlour, unbleached, all purp
1 cupSugar
1 tspBaking soda
1/2 tsp-Salt
1/4 tspCinnamon
1/4 tspCloves, ground
2 tbspCocoa, unsweetened, pref.
-Dutch process
2 tbspGinger, fresh, peeled, grated
1/2 tspAlmond extract
3 Eggs, large
1 1/4 cupAlmonds, whole, blanched
-toasted lightly &
-chopped coarse
Procedures:
1Loosely inspired by the fresh ginger ice cream and chocolate sauce served by barbara tropp at her restaurant china moon.
2in the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves and the cocoa powder until the mixture is combined well.
3In a small bowl, whisk together the gingerroot, the almond extract and the eggs, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds.
4Turn the dough onto a lightly floured surface, knead it several times and divide it into thirds.
5Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 10 inches long by 2 ?inches wide and arrange the logs at least 3 inches apart on the sheet.
6Bake the logs in the middle of a preheated 350f oven for 25 minutes and let them cool on the baking sheet on the rack for 10 minutes.
7On a cutting board cut the logs crosswise on the diagonal into ?inch slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 350f oven for 5 minutes on each side.
8Transfer the biscotti to racks to cool and store them in airtight containers.
9Makes: 36 biscotti