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I love biscotti, and this is one of my favorite recipes to make for the holidays.
2 cups all-purpose flour
3/4 cup sugar, plus 1tsp. for sprinkling
2 tsp. baking powder
2 tbls. finely grated lemon zest (from 2 lemons)
1/4 tsp. salt
1.5 cups unblanched whole almonds
1/4 cup chopped crystallized ginger
3 lg. eggs
2 tsp. vanilla extract
Preheat oven to 350°. In a large bowl, whisk together flour, 3/2 c. sugar, baking powder, lemon zest and salt. Fold in almonds and ginger.
In a small bowl, whisk together eggs and vanilla; stir into dry ingredients. (dough will appear very dry but will come together when kneaded.)
Transfer dough to a lightly floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide. Place on a parchment-lined baking sheet; sprinkle logs with remaining 1 tsp. sugar.
Bake until logs are puffed and outside is firm ( the tops may crack), about 30 min. Transfer to a wire rack to cool completely, about 2 hrs.
Using a serrated knife, thinly cut logs crosswise into 1/4 inch-thick slices. Lay slices on two parchment-lined baking sheets. Bake rotating sheets halfway through, until biscotti are crisp and lightly golden, 20 min. total. Transfer to wire racks to cool completely.
Recipe by Martha Stewart - Everyday Food - Collectible Cookie Edition