Almond Ginger Biscotti

(adapted from Martha Stewart by way of Culinary in the Desert)

INGREDIENTS
2 C all-purpose flour
3/4 C granulated sugar
2 Tbsp lemon zest
2 tsp baking powder
1/4 tsp salt
1 1/4 C whole almonds
1/3 C crystallized ginger, chopped
3 large eggs
2 tsp vanilla
granulated sugar to sprinkle on top, if desired

METHOD

Preheat oven to 350 F.

1. In a large mixing bowl, whisk together flour, sugar, lemon zest, baking powder, and salt. Stir in almonds and ginger.
2. In a small bowl, whisk together eggs and vanilla. Pour into the dry ingredients and stir just until the liquid has been absorbed.
3. Scoop the mixture out onto a lightly floured surface and knead just until smooth. Evenly divide the dough into two pieces and roll each into logs about 1" high by 3" wide. Transfer logs to a parchment-lined baking sheet, and slightly flatten the logs with your palm. If desired, sprinkle granulated sugar lightly on the top of each log.
4. Bake until the logs are golden and the tops are firm when lightly pressed, about 20 to 30 minutes. Remove the pan from the oven and place on a wire rack to cool. After 15 minutes, lightly spritz the logs with water, then let sit for another 5 minutes.
5. Use a serrated knife to cut the logs into roughly 1/2" thick diagonal slices. Place slices upright on the baking sheet and bake until crisp, about 20 minutes. Remove from teh oven and transfer slices to a wire rack to cool completely.

I discussed this recipe here.