Ginger biscotti

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25 servings
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By Food24 November 03 2009
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Ingredients (13)

625.00 ml flour — cake
15.00 ml Baking powder
3.00 ml salt
2.00 ml ginger — ground
1.00 ml cinnamon — ground
60.00 ml ginger — preserve, finely chopped
125.00 g butter — softened
180.00 ml white sugar
2.00 eggs — extra-large
5.00 ml vanilla — essence
160.00 ml almonds — chopped
10.00 ml milk
0.00 white sugar
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Method:

Preheat the oven to 180 &degC.
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 &degC.
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.



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