Ginger biscotti

Recipe from: 12/5/2002 12:00:00 AM
Ingredients 13
Servings 25
Time

Ingredients

  • 625
    ml
    cake flour
  • 15
    ml
    baking powder
  • 3
    ml
    salt
  • 2
    ml
    ground ginger
  • 1
    ml
    ground cinnamon
  • 60
    ml
    ginger preseve, finely chopped
  • 125
    g
    softened butter
  • 180
    ml
    white sugar
  • 2
    extra-large eggs
  • 5
    ml
    vanilla essence
  • 160
    ml
    coarsely chopped almonds
  • 10
    ml
    milk
  • extra white sugar
 

Method

 
Preheat the oven to 180 °C.
Sift the dry ingredients together and add the ginger preserve, mixing well.
Cream the butter and sugar together until light and fluffy.
Beat in the eggs and vanilla essence.
Add the flour mixture to the egg mixture, alternating with the almonds. Mix well.
Divide the dough in half and shape into two rolls, each about 20 cm long and 5 cm in diameter.
Place on a baking sheet lined with baking paper.
Brush the top of each roll with milk and sprinkle with sugar.
Bake for 18 to 20 minutes or until golden brown and done.
Leave to cool for 15 minutes on a wire rack.
Reduce the temperature to 150 °C.
Slice the rolls diagonally into 1.5 cm thick slices (you will have 20 to 30 slices).
Place on a baking sheet and bake for 10 minutes.
Turn and bake for another 10 minutes.
Switch oven off and leave to dry out in the oven.
Cool before packing into pretty tins or boxes. biscotti.
 

Read more on: bake
 

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