Ginger-almond biscotti

I made these a few weeks ago for a VSD evening with Dave, Chrissy and Sean.  They are well suited to a glass or two of scotch.

• 3/4 cup whole raw almonds
• 1/2 cupcrystallized ginger
• 1 cup flour
• 1/2 cup sugar
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoons salt
• 1/4 teaspoons baking soda
• 1 large egg
• 1 large egg white
• 1/2 teaspoon vanilla

Pre-heat the oven to 300 degrees.

Toast almonds in a baking pan in the oven for about ten minutes, until they darken slightly, then chop them roughly.  Chop the crystallized ginger, too - but a little more finely. 

Sift together the flour, sugar, ground ginger, salt and baking soda and set aside.

Get out your mixer and beat together the egg, egg white and vanilla.  On low speed, stir in the flour mixture, then the almonds and crystallized ginger.  This is going to be VERY STICKY.

Smush the dough into a rough loaf shape on a baking sheet lined with parchment paper - you'll find this goes easiest if your hands are wet.  Bake for about 45 minutes until pale golden, then turn onto a wire rack.

After the loaf has cooled for ten minutes, slide it onto a cutting board,and using a serrated knife, cut into 1/4 inch slices.  Arrange these on the baking sheet, and then slap them back in the oven for another 20 minutes, or until crispy.  Let them cool on a rack and consume ferociously.  They will keep in an airtight container for up to two weeks - but I would be shocked if they lasted that long.

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[suddenlysahm]

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