Gingerbread biscotti
2
Points®
Total time: 1 hr 35 min • Prep: 30 min • Cook: 35 min • Serves: 24 • Difficulty: Easy
Take classic Italian almond bread and add some lemon zest, cinnamon, cloves and ginger to transform biscotti.
Ingredients
Brown sugar
⅓ cup(s), (75g)
Egg(s)
1 medium, at room temperature
Plain flour
1 cup(s), (150g)
Ground ginger
1 tsp
Ground cinnamon
1 tsp
Cloves
¼ tsp, ground
Fresh lemon rind
1 tsp, finely grated
Raw almonds
⅓ cup(s), (55g)
Instructions
1
Preheat oven to 180°C. Line a large baking tray with baking paper. Using electric beaters, beat sugar and egg in a large bowl for 3 minutes or until thick and creamy. Add flour, spices and lemon rind. Mix until combined. Stir in almonds.
2
Turn onto a lightly floured surface and shape into a 25cm log. Place on prepared tray. Bake for 25 minutes or until firm. Set aside for 30 minutes to cool. Reduce oven to 140°C.
3
Once log is cool, use a serrated knife to cut into 1cm-thick slices. Return to prepared tray in a single layer. Bake for 10 minutes, turning biscotti halfway through. Set aside on tray to cool completely. Store in an airtight container or sealed bags for up to 2 weeks.
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