Christmas is almost around the corner, and I am sure this weekend you will be busy with last minute baking, and shopping. It’s going to be madness out there if you are out shopping, but in the kitchen, you can control the madness if you choose a few great recipes to make, for example, this amazing Almond and Ginger Biscotti (and a bunch of other things, but that would make the title really long).
Biscotti is a perfect homemade treat for this time of year and you can customize it depending on who you are making it for. With or without nuts. White Chocolate or Dark Chocolate… or both! Dried fruits. Plain. Citrus Zest. The possibilities are endless.
The original recipe came from my beloved Martha Stewart. A no butter recipe, (which is perfect considering that I’ve already gone through 1.5 kgs of it!), and everything that screams Christmas; crunchy almonds, pistachios, dried cranberries,a kick of ginger contrasted by the freshness of orange zest.
Crunchy on the outside, firm yet still soft enough to bite (without dipping), slightly crumbly, and oh-so perfect for pairing with a hot drink. They’re basically long, crunchy cookies.
And if you’re looking for an edible gift to bake for friends, these would be great gift packaged up, and given with a coffee mug and/or coffee.
Almond Ginger Biscotti
Makes 3 dozen cookies
- 250 grams (2 cups) all-purpose flour, plus more for dusting
- 3/4 cup sugar, plus more for dusting
- 2 teaspoons baking powder
- 2 tablespoons grated orange zest
- 1/4 teaspoon salt
- 1 cup unblanched, whole almonds
- 1/4 cup pistachios, whole
- 1/4 cup cranberries
- 1/4 cup chopped stem ginger
- 3 large eggs
- 2 teaspoons syrup from stem ginger
Preheat oven to 180 degrees C. In a large mixing bowl, whisk together flour, 3/4 cup sugar, baking powder, zest, and salt. Stir in nuts and ginger.
In a small bowl, whisk together eggs and ginger syrup; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.)
Transfer dough to a lightly floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide. Place on a parchment lined baking sheet; sprinkle with remaining sugar.
Bake until logs are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.
Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick. Lay slices on a roasting rack, if you don’t have one, then place them on two parchment-lined baking sheets. Bake until crisp and lightly golden, (rotating pans and turning biscotti over halfway through if using regular cookie tray), 20 minutes total. Cool completely before serving or storing.
Bon Appetit 🙂