Almond Ginger Biscotti

• 2 cups flour, plus more for dusting
• 3/4 cup sugar, plus 1 teaspoon for dusting
• 2 teaspoons baking powder
• 2 tablespoons grated lemon zest (about 2 lemons)
• 1/4 teaspoon salt
• 1 1/2 cups unblanched whole almonds
• 1/4 cup chopped crystallized ginger
• 3 eggs
• 2 teaspoons vanilla extract

1. Preheat oven to 350u0b0.
2. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, lemon zest, salt, almonds and ginger.
3. In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will be very dry.).
4. Transfer dough to a lightly floured work surface; knead until smooth.
5. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide.
6. Place on a parchment lined baking sheet; sprinkle with remaining sugar.
7. 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.
8. Using a serrated knife, thinly slice the logs 1/4 inch thick.
9. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, turning biscotti over halfway through, 20 minutes total.
10. Cool completely before serving or storing.

flour, sugar, baking powder, lemon zest, salt, unblanched, ginger, eggs, vanilla

Taken from www.food.com/recipe/almond-ginger-biscotti-143843 (may not work)