Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease two oven trays; line with baking paper.
2.Sift flour, sugar, ground almonds and spice into a large bowl. Stir in egg, vanilla, chopped almonds, rind and half of the ginger to form a dough. (If mixture is too dry add 2 teaspoons water.) Turn dough onto a lightly floured surface. Divide dough in half; roll each portion into a 6cm x 30cm (2½-inch x 12-inch) log shape. Transfer to tray, placing logs 10cm (4-inches) apart.
3.Bake logs for 35 minutes or until a skewer inserted into the centre comes out clean. Cool on trays for 15 minutes.
4.Reduce oven temperature to 150°C/300°F.
5.Using a serrated knife, cut logs into 1cm (½-inch) thick slices. Place slices, cut-side down, on oven trays; bake for 15 minutes or until biscotti are dried and browned lightly. Transfer to wire racks to cool.
6.Melt chocolate (see page 122); cool to room temperature. Spoon chocolate into a small ziptop bag, snip end and drizzle chocolate over biscotti; sprinkle with remaining ginger. Stand until chocolate is set.
Biscotti will keep in an airtight container for up to 3 weeks. Uncrystallised ginger is also sold as ‘naked ginger’ in some supermarkets; it’s not as sweet as glacé ginger, nor does it have the sugary coating of crystallised ginger.
Note
