Almond & Ginger Biscotti
300 g castor sugar
300 g flour
140 g dessert almonds*
1 t baking powder
4 eggs
60 g crystallised ginger**
Combine all ingredients.
Lay in lines on oven tray (2 per tray). Mixture will spread.
Bake at 180' for 30 minutes.
Leave to cool.
Slice to desired thickness.
Rebake flat for 15 minutes.
Notes:
Whisking the eggs and sugar first seems to work.
"Mixture will spread" is an understatement. I'm glad I used a baking tray with turned-up edges.
My gas oven does a moist bake: I extended all cooking times.
Decidedly more-ish.
* The hand-written sticky note that I have this on says "Desert Almonds". I like that idea.
** The original specifies "Tasti Crystallised Ginger".
300 g flour
140 g dessert almonds*
1 t baking powder
4 eggs
60 g crystallised ginger**
Combine all ingredients.
Lay in lines on oven tray (2 per tray). Mixture will spread.
Bake at 180' for 30 minutes.
Leave to cool.
Slice to desired thickness.
Rebake flat for 15 minutes.
Notes:
Whisking the eggs and sugar first seems to work.
"Mixture will spread" is an understatement. I'm glad I used a baking tray with turned-up edges.
My gas oven does a moist bake: I extended all cooking times.
Decidedly more-ish.
* The hand-written sticky note that I have this on says "Desert Almonds". I like that idea.
** The original specifies "Tasti Crystallised Ginger".