Yield: 36 servings
Measure | Ingredient |
---|---|
2½ cup | Flour; unbleached, all purp |
1 cup | Sugar |
1 teaspoon | Baking soda Salt |
¼ teaspoon | Cinnamon |
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