Ginger Almond Biscotti Recipe

Playing host means making sure there’s a breakfast dessert around. Lucky for us, I’ve got just the thing in this biscotti recipe. It’s inspired by the amazing Alice Water’s The Art of Simple Food with a little Leberto twist!

Ginger Almond Biscotti

Ingredients:
1½ cups whole almonds
2¼ cups unbleached all-purpose flour
1 teaspoon baking powder
½ cup chopped candied ginger
1 teaspoon vanilla
3 eggs at room temperature
1 cup sugar
1 teaspoon lemon zest
½ teaspoon cinnamon

Instructions:
1. Toast almonds in oven at 350 degrees for 5 minutes, then cool and coarsely chop.
2. In a bowl, combine flour and baking soda.
3. In a separate bowl, beat together eggs, sugar, lemon zest, and vanilla until mixture forms a ribbon (you will be able to lift it out of the bowl a few inches with the beater).
4. Gently stir in flour mixture until just incorporated and then gently fold in almonds and ginger.
5. On a greased or parchment-lined baking sheet, form the dough into two 3-inch wide loaves. Smooth with wet hands, then bake at 350 degrees for 25 minutes. Remove from oven.
6. Lower temperature to 300 degrees. Let loaves cool for 10 minutes, and then cut them into ½-inch thick cookies. Bake cookies on each side for 10-12 minutes until beginning to brown.