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Biscotti: Ginger Hazelnut Biscotti




Source of Recipe


THE TOTALLY COOKIES COOKBOOK, by Helene Siegel & Karen Gillingham


List of Ingredients




1 cup Hazelnuts
1 Stick butter -- softened
1/3 cup Brown sugar
2 Eggs
1 teaspoon Almond extract
2 1/2 cups All-purpose flour
1 1/2 teaspoons Baking powder
1 tablespoon Ground ginger
1 1/2 teaspoons Cinnamon
1/2 teaspoon Salt
1 Egg white
2 tablespoons Sugar mixed with 1/4 teaspoon Cinnamon


Recipe



Preheat oven to 350 degrees F. Spread hazelnuts on baking tray and bake 10 to 15 minutes, until skins start to blister. Let cool, then place in sieve and rub against screen to remove skins. Finely grind half the nuts and roughly chop other half. In bowl of electric mixer, cream butter and sugar until light.

Beat in eggs, one at a time and almond extract. In another bowl, combine finely ground hazelnuts, flour, baking powder, ginger, cinnamon and salt. Add to creamed mixture and slowly beat until dough is formed.



Beat in chopped hazelnuts. On lightly floured board, knead dough into ball and cut in half. Press each half into 10 x 4-inch loaf and transfer to uncoated baking sheet. Whisk egg white until foamy and brush on loaf tops. Sprinkle with cinnamon sugar.


Bake about 35 minutes, until tops are golden and loaves firm. Cool on sheet about 10 minutes.


Transfer loaves to cutting board and with chef's knife, cut into 1/2-inch slices across width. Place cookies on sheet, cut-side-up and bake 10 minutes longer on each side, until golden.


Makes 24.