Almond Ginger Biscotti

Serve with Husch 2014 Late Harvest Gewurztraminer 375ml

1 1/4 cups toasted almonds
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
1 TB vanilla
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 1/4 cups (about) all purpose flour
1/2 cup coarse yellow cornmeal
1/4 cup chopped candied ginger

Preheat oven to 325. Line two cookie sheets with parchment or butter. Coarsely chop 1/4 cup almonds. Using electric mixer, cream butter with sugar in a large bowl until just combined. Beat in eggs, vanilla, baking powder and salt. Stir in two cups of flour, cornmeal, then the whole and chopped almonds and the candied ginger. If dough is sticky, mix in remaining 1/4 cup of flour by tablespoons to form a smooth dough. Shape dough into four 2-inch-wide, 3/4 inch thick logs.Transfer to prepared cookie sheets, spacing evenly. Bake until pale golden on edges, 35 minutes. Transfer logs to racks and cool 10 minutes. Maintain oven temperature. Place logs on work surface, and cut diagonally using serrated knife into 1/2 inch thick slices. Arrange slices cut side down on cookie sheets. Bake until very light brown, about 10 minutes. Transfer biscotti to rack and cool completely. Can be prepared up to one week ahead. Store in airtight container at room temperature. Variation: for classic anise flavored biscotti, use 1 TB anisette liqueur in place of vanilla, and use 1 1/2 TB anise seeds in place of candied ginger.



Husch Vineyards
Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724)
Hours: We are open 7 days a week from 10am to 5pm
Mailing Address: PO Box 189, Talmage, CA 95481
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