Nut and Spice Cookie Recipes - Chinese Biscotti

 

Ingredients 

• 2 1/2 cups/375 g all-purpose/plain flour

• 2 tbsp unsweetened cocoa powder

• 1 tsp baking soda

• 1/4 tsp salt

• 1/4 tsp ground cinnamon

• 1/4 tsp ground cloves

• 1 cup/200 g granulated sugar

• 1 1/4 cups/125 g finely chopped almonds

• 3 large eggs, lightly beaten

• 2 tbsp freshly grated fresh ginger

• 1/2 tsp almond extract/essence

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Line a cookie sheet with parchment paper.

2. Sift the flour, cocoa, baking soda, salt, cinnamon, and cloves into a large bowl. Stir in the sugar and almonds.

3. Mix in the eggs, ginger, and almond extract to form a stiff dough. Divide the dough in half.

4. Form the dough into two 10-inch (25-cm) logs and place 3 inches (8 cm) apart on the prepared cookie sheet, flattening the tops.

5. Bake for 20-30 minutes, or until lightly browned and firm to the touch. Transfer to a cutting board to cool for 15 minutes.

6. Reduce the oven temperature to 300°F/150°C/gas 2. Cut on the diagonal into 1-inch (2.5-cm) slices.

7. Arrange the slices cut-side up on two cookie sheets and bake for 10-15 minutes, or until golden and toasted. Transfer to racks to cool.