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2 cups Flour, plus more for dusting
3/4 cup Sugar, plus 1 teaspoon for dusting
2 teaspoons Baking Powder
2 Tablespoons grated Lemon Zest (about 2 lemons)
1/4 teaspoon Salt
1 1/2 cups unblanched whole Almonds
1/4 cup chopped crystallized Ginger
3 Eggs
2 teaspoons Vanilla Extract
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Preheat oven to 350°. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, lemon zest, salt, almonds and ginger. In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will be very dry.). Transfer dough to a lightly floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide. Place on a parchment lined baking sheet; sprinkle with remaining sugar. Bake until logs are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours. Using a serrated knife, thinly slice the logs 1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing.
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