Backwards Recipes-2

Ginger Chocolate Biscotti

 

2 1/2 cups flour

1/4 tsp ground cloves

1 cup sugar

2 Tbsp cocoa powder

1 tsp baking powder

2 Tbsp grated, peeled ginger root

1/2 tsp salt

1/2 tsp almond extract

1/4 tsp cinnamon

3 eggs

1 1/2 cups whole hazelnuts, toasted and chopped

 

Preheat oven to 350 degrees F. Whisk together ginger, almond, and eggs. Add dry ingredients, mix until well combined and dough is formed. Stir in hazelnuts. Turn out onto a lightly floured surface, divide into thirds. Form each third into a log about 10" by 2 1/2". Bake 25-30 minutes until firm to touch. Cool 10 minutes, then cut crosswise diagonally into 1/2 inch thick slices. Lay out on a baking sheet cut-side down and bake 5 minutes on each side. Cool, store airtight.

 

Dough freezes well, may freeze once-baked logs, cookies keep a good while.

Done