Christmas baking to share
A word about spices - put the date on them when you buy them, and don't keep them too long or they lose their flavour. It's better to buy a small quantity and keep it in a dark, airtight container. Check before using that it still smells nice and spicy,
Ginger Biscotti
70g toasted blanched almonds (see above) roughly chopped
½ cup finely chopped crystallised ginger
1 teaspoon ground ginger
2 cups flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup sugar
1 teaspoon vanilla extract
3 eggs
Place the dry ingredients in a food processor. Lightly beat together the eggs and vanilla extract. Add to the dry ingredients and process. Add the almonds and chopped ginger and process briefly to mix. Place the dough on a floured surface, knead briefly and cut into two and form into flattish loaves - about 3cm high.
Place on a baking sheet and bake at 180C for 35 minutes. Remove from the oven and allow to cool slightly then cut into diagonal slices about 1cm thick. Place on a baking sheet and turn the oven back to 150C. Bake a further 10 minutes. Cool on a rack and store in an airtight container.
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