Yield: 36 servings
|2½ cup||Flour; unbleached, all purp|
|1 teaspoon||Baking soda Salt|
|¼ teaspoon||Cloves, ground|
|2 tablespoons||Cocoa; unsweetened, pref. Dutch process|
|2 tablespoons||Ginger, fresh;peeled, grated|
|½ teaspoon||Almond extract|
|3 \N||Eggs, large|
|1¼ cup||Almonds, whole;blanched toasted lightly & chopped coarse|
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 2½ 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 ¾ 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