I love biscotti – they are lovely dunkers. I have a standard recipe I use and just swap flavours. I like having a few good recipes and techniques and then branching out into different flavour options. This variation uses both ground ginger and chopped candied ginger for a double hit of flavour. If you would like to see a few other options, check out my previous post.
My daughter and I agree that these cookies are best after sitting a day or two. The flavours mellow and mix.
2 cups all-purpose flour
2 teaspoons baking powder
1 tsp. ground ginger
1/3 cup butter, softened
3/4 cup sugar
1 Tbsp. amaretto
3/4 cup candied ginger, chopped
1. Mix flour, baking powder and ground ginger; set aside. In mixing bowl beat butter and sugar until fluffy. Add the eggs and amaretto; beat till combined. Add half of flour mixture; beat till combined. Add remaining flour and chopped ginger. Chill until easy to handle.
2. Cover a cookie sheet with parchment paper. Form two 2x10x1″ logs of dough, flattening them somewhat. Bake 25 minutes in a preheated 375 degree F oven. Cool on baking sheet for 30 minutes. Slice logs into 1/2 inch diagonal slices.
Turn oven down to 325 degrees F. Place the slices back on the baking sheet and bake for 8 minutes. Flip slices and bake another 10 minutes, until starting to brown. Transfer to a wire rack to let them cool and firm up.
For the icing drizzle, we mixed 3/4 cup of icing sugar with 2 Tablespoons of Amaretto (more or less) until we had a good drizzling consistency. This was the part that tasted much better the next day. Some of the alcohol evaporated, leaving just the lovely flavour without the sharpness of the alcohol.