For a holiday party I’m attending this weekend, I made these Cinnamon Almond Biscotti to share. They were fun to make and I love how easy it is as a base recipe for other biscotti variations.
recipe adapted from Joy of Baking
1 cup cinnamon roasted almonds, chopped coarsely
1 teaspoon baking powder
1/8 teaspoon salt
2 cups all purpose flour
3/4 cup granulated white sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract
Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
In a small bowl lightly beat the eggs and extracts together. Set aside.
In a bowl of your stand mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding ginger about halfway through. With floured hands divide dough in half. On a lightly floured surface roll dough into a log about 10 inches long and 3 inches wide. Trander log to the prepared baking sheet and bake for 35-40 minutes, or until firm to the touch. Note – logs will spread during baking. Remove from oven and let cool on a wire rack for about 10 minutes.
Transfer log to a cutting board and using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. store in an airtight container.