Biscotti Love

*Ginger Biscotti*

recipe adapted from Baking Illustrated

2 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground white or black pepper
1/2 tsp ground cloves
1/2 tsp ground cardamom  
1/2 tsp ground cinnamon
1/4 tsp ground ginger 
1/4 cup crystallized ginger, chopped
1/4 tsp salt
1 cup brown sugar
2 large eggs + 2 large egg yolks
1/2 tsp vanilla extract
1 cup toasted almonds

Heat oven to 350 degrees. Line a baking sheet with parchment paper. Whisk together dry ingredients, stir in toasted almonds. In another bowl, whisk together sugar, eggs, and egg yolks until a light lemon color. Stir in the vanilla. Fold the dry ingredients into the egg mixture, just until combined. Divide in half and shape each half into a 13x2 inch loaf. Bake about 35 minutes, rotating pan halfway through baking time, until just starting to crack on top. Cool for 10 minutes. Lower the oven to 325 degrees. Cut each cooled loaf into 3/8 inch slices. Arrange on baking sheet and return to oven. Bake 15 minutes, turning cookies over halfway through baking time, until crisp and golden. Cool completely on a wire rack.