Ginger Almond Biscotti

My friends Chandrae and Lonielle, who happen to be sisters used to own an Italian café that I had the privilege of working at one summer.  Still to this day I cannot think of a better summer. Endless sips of espresso, gelato and Lonielle’s handmade baked treats, were all enjoyed with some of my most favorite people in the world. AND I got paid!!! My first positive experience with Biscotti was with these two ladies.  Before then, I thought it was a tasteless, crumbly cookie that had the potential to break a tooth.  Little did I know it was about to rock my world forever.  Every time I make, eat, smell or even think about biscotti I think of Chandrae and Lonielle and all the innocent mischief and childhood magic we created that summer.  That summer, biscotti was like oxygen for us.  Heck, our friend Michelle even won over her now husband with that stuff!

This is not Lonielle’s recipe, hers is less sweet and more authentic to true Italian biscotti. (I will share that another time.)  This recipe however was adapted from smitten kitchen’s classic almond biscotti.  It is one of my favorite biscotti recipes.  It is sweet and crumbly and full of ginger, probably my favorite spice.

3 1/4 cups all purpose flour

1 tbsp. baking powder

½ tsp. salt

3 tsp. ground ginger

1 tbsp. freshly grated ginger

1/4 tsp. cinnamon

1/8 tsp. cloves

1 1/2 cups sugar

10 tablespoons salted butter, melted

3 eggs

1 tsp. almond extract

1 cup slivered toasted almonds

1 egg white for brushing

Preheat oven to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, and extracts in large bowl. Add flour mixture to egg mixture and mix with hand mixer or by hand. Mix in almonds.

Divide dough in half for smaller biscotti, or make one large log for extra long biscotti.  Using floured hands, shape each dough into logs a little less than the length of the pan and about 5 inches wide. Transfer both logs to prepared baking sheet, spacing apart. Brush egg white over top and sides of each dough log.

Bake about 30 minutes or until golden brown. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.

Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; about 8 minutes. Transfer to rack and cool.  When they cool completely is when they are nice and crispy like a biscotti should be.  Fight the temptation to eat them right away.  It is worth the wait!