Almond Ginger Biscotti

Ingredients

• 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

Directions

1. 1

   Preheat oven to 350°.

2. 2

   In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, lemon zest, salt, almonds and ginger.

3. 3

   In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will be very dry.).

4. 4

   Transfer dough to a lightly floured work surface; knead until smooth.

5. 5

   Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide.

6. 6

   Place on a parchment lined baking sheet; sprinkle with remaining sugar.

7. 7

   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.

8. 8

   Using a serrated knife, thinly slice the logs 1/4 inch thick.

9. 9

   Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, turning biscotti over halfway through, 20 minutes total.

10. 10

    Cool completely before serving or storing.