Gingerbread biscotti

2
Total Time
1 hr 35 min
Prep
30 min
Cook
35 min
Serves
24
Difficulty
Moderate
Take classic Italian almond bread and add some lemon zest, cinnamon, cloves and ginger to transform biscotti.

Ingredients

brown sugar

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

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.

Notes

TIP: For a nut-free version, replace almonds with 40g chopped dark chocolate.

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