Ingredients
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2 1/2 c Flour; unbleached, all purp 1 c Sugar 1 ts Baking soda 1/2 ts Salt 1/4 ts Cinnamon 1/4 ts Cloves, ground 2 tb Cocoa; unsweetened, pref. 2 tb Ginger, fresh;peeled, grated 1/2 ts Almond extract 3 Eggs, large 1 1/4 c Almonds, whole;blanched; toasted lightly; chopped coarse
Procedure
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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.
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. Turn the dough onto a
lightly floured surface, knead it several times and divide it into
thirds. 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 1/2 inches wide and arrange the logs at least 3 inches
apart on the sheet. 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. On a cutting board cut the logs crosswise on the
diagonal into 3/4 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. Transfer the biscotti to racks to cool and store them in
airtight containers.
