1. Preheat oven to 350°. 2. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, lemon zest, salt, almonds and ginger. 3. In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will be very dry.). 4. Transfer dough to a lightly floured work surface; knead until smooth. 5. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide. 6. Place on a parchment lined baking sheet; sprinkle with remaining sugar. 7. Bake until logs are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours. 8. Using a serrated knife, thinly slice the logs 1/4 inch thick. 9. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, turning biscotti over halfway through, 20 minutes total. 10. Cool completely before serving or storing. ---------------------------------------------------------------------------
Nutrition
Ingredients
