GINGER CHOCOLATE BISCOTTI
2 1/2 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
2 tablespoons unsweetened cocoa powder (preferably
Dutch-process)
2 tablespoons grated peeled fresh gingerroot
1/2 teaspoon almond extract
3 large eggs
1 1/4 cups blanched whole almonds, toasted lightly and
chopped coarse
In the bowl of an electric mixer fitted with the 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 out 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 350 degree oven for 25 minutes and let them
cool on the baking sheet on a rack for 10 minutes. On a cutting
board cut the logs crosswise on the diagonal into 3/4-inch-thick
slices, arrange the biscotti, cut sides down, on the baking sheet, and
bake them in the 350 degree oven for 5 minutes on each side.
Transfer the biscotti to racks to cool and store them in airtight
containers. Makes about 36 biscotti.