Title: Ginger Chocolate Biscotti
Categories: Italian Cookie
Yield: 36 Servings

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