sunflower.gif Welcome to Flora's Recipe Hideout!
 Related Rooms
  Food Recipes
  Drink Recipes
  Kitchen
  Party Room
  Flora's Hideout

 Important Info
  FAQ
  Save/Download
  Submit a Recipe


 Hideout Search
Google

Ginger Chocolate Biscotti

Author/Submitted by:
Servings: 36
Categories: Biscotti / Chocolate / Cookies / Desserts

Ingredients:
2 1/2  c  Flour, unbleached, all purp
1  c  Sugar
1  t  Baking soda
1/2  ts  -Salt
1/4  ts  Cinnamon
1/4  ts  Cloves, ground
2  tb  Cocoa, unsweetened, pref.
    -Dutch process
2  tb  Ginger, fresh, peeled, grated
1/2  ts  Almond extract
3    Eggs, large
1 1/4  c  Almonds, whole, blanched
    -toasted lightly &
    -chopped coarse

Directions:
Loosely inspired by the fresh ginger ice cream and chocolate sauce served by Barbara Tropp at her restaurant China Moon. In 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. In 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. Turn the dough onto a lightly floured surface, knead it several times and divide it into thirds. Working 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 1/2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake 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. On a cutting board cut the logs crosswise on the diagonal into 3/4 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. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: 36 BISCOTTI SOURCE: Gourmet December 1992


Bored? Need a diversion? Check out Matt's Amazing Photo and Video Collection.