Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Flour; unbleached, all purp -Dutch process
1 c Sugar 2 tb Ginger, fresh;peeled, grated
1 ts Baking soda 1/2 ts Almond extract
1/2 ts -Salt 3 Eggs, large
1/4 ts Cinnamon 1 1/4 c Almonds, whole;blanched
1/4 ts Cloves, ground -toasted lightly
2 tb Cocoa; unsweetened, pref. -chopped coarse

Loosely inspired by the fresh ginger ice cream and chocolate sauce served
by Barbara Tropp at her restaurant China Moon.

In the bowl of an electric mixer, fitted with a paddle attachment, blend
the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves
and the cocoa powder until the mixture is combined well. In a small bowl,
whisk together the gingerroot, the almond extract and the eggs, add the
mixture to the flour mixture, beating until a dough is formed, and stir in
the almonds. Turn the dough onto a lightly floured surface, knead it
several times and divide it into thirds. Working on a large buttered and
floured baking sheet, with floured hands, form each piece of dough into a
flattish log 10 inches long by 2 1/2 inches wide and arrange the logs at
least 3 inches apart on the sheet. Bake the logs in the middle of a
preheated 350F oven for 25 minutes and let them cool on the baking sheet on
the rack for 10 minutes. On a cutting board cut the logs crosswise on the
diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the
baking sheet, and bake them in the 350F oven for 5 minutes on each side.
Transfer the biscotti to racks to cool and store them in airtight
containers. MAKES: 36 BISCOTTI

SOURCE: Gourmet December 1992

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