Ginger Biscotti

These biscotti are shaped and twice-baked using the traditional Italian method; yet, their

ingredients and taste are modern, rich, and delicious. They offer a hint of citrus with lemon

extract, lemon zest, and Triple Sec, an orange-flavored liqueur originating from France.

Ingredients

  • 1 cup sliced almonds

  • 1/2 cup butter (one cube)

  • 1-1/2 cups granulated sugar

  • 2 large eggs

  • 1/4 cup Triple Sec Liqueur

  • Zest of one lemon

  • 1 teaspoon lemon extract

  • 2-3/4 cups all-purpose flour

  • 2-1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 1 teaspoon ground ginger

  • 1 cup white chocolate chips

  • 1/2 cup candied ginger

Method

  • Preheat the oven and spread the sliced almonds on a baking sheet. Toast the almonds for about ten minutes until they are fragrant. Set the almonds aside to cool.

  • Measure and sift the flour, baking powder, salt, and ground ginger, and set the mixture aside. Roughly chop the candied ginger.

  • Cream the butter and sugar until light and blended. Beat in the eggs, liqueur, lemon zest, and lemon extract. Stir in the dry ingredients, then add the nuts, candied ginger, and chocolate chips.

  • Cover the dough with plastic wrap and chill for at least two hours or overnight. When ready to bake, preheat the oven to 350℉ and line baking sheets with parchment paper.

  • Using flour for your hands and the work surface, form the dough into four logs that are about two inches wide. Pat the logs to an even thickness. Brush the logs with an egg wash consisting of a beaten egg and a tablespoon of water. Sprinkle the top of the logs with coarse sugar.

  • Bake the logs for 30 to 35 minutes, until set and firm. Then, cool them on a rack for about 10 minutes. Reduce the oven temperature to 325℉.

  • Using a sharp serrated knife, slice the logs diagonally into individual biscotti about 1/2 inch thick. Place the biscotti top-side up on a baking sheet and bake for another 15 minutes.

  • Store in an airtight container or freeze for later use.