Ginger chocolate biscotti Recipe

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Ginger chocolate biscotti

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Biscotti, Cereals, Chocolate, Cookies & Bars, Desserts, Ginger, Herbs & Spices, Italian, Western European

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Ingredients:

2 1/2	cup	Flour, unbleached, all purp
1	cup	Sugar
1	tsp	Baking soda
1/2	tsp	-Salt
1/4	tsp	Cinnamon
1/4	tsp	Cloves, ground
2	tbsp	Cocoa, unsweetened, pref.
		-Dutch process
2	tbsp	Ginger, fresh, peeled, grated
1/2	tsp	Almond extract
3		Eggs, large
1 1/4	cup	Almonds, whole, blanched
		-toasted lightly &
		-chopped coarse

Procedures:

1	Loosely inspired by the fresh ginger ice cream and chocolate sauce served by barbara tropp at her restaurant china moon.
2	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.
3	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.
4	Turn the dough onto a lightly floured surface, knead it several times and divide it into thirds.
5	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 2 ?inches wide and arrange the logs at least 3 inches apart on the sheet.
6	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.
7	On a cutting board cut the logs crosswise on the diagonal into ?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.
8	Transfer the biscotti to racks to cool and store them in airtight containers.
9	Makes: 36 biscotti