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Almond Ginger Biscotti Serve with Husch 2005 'Postre' Sauvignon Blanc 2 1/2 C all-purpose flour 1 C sugar 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1/4 C crystallized ginger, finely chopped 3 eggs 1 tsp. vanilla 3/4 C whole almonds Preheat oven to 350 F. In the large bowl of an electric mixer, blend the first six ingredients. In a separate bowl, gently whisk eggs and vanilla. Add all at once to the dry ingredients and mix on low speed just until blended. Add the almonds. Turn the dough out onto a floured surface (it will be STICKY) and shape into a log. Carefully transfer the log to a parchment-lined baking sheet. Brush with cream. Bake until browned and the log does not give in the center when gently touched, about 50 minutes. Allow to cool and cut the log into 1/2" thick slices at a slight angle. Preheat oven to 300 F. Place the slices on a baking sheet. Bake, turning once, until lightly browned and dried. Allow to cool completely. Store in an airtight container up to 3 weeks. Makes about 2 dozen.
Husch Vineyards Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724) Wholesale Office: PO Box 189 Talmage, CA 95481 707-462-5370 Privacy Policy |