Almond Ginger Biscotti Serve with Husch 2008 Late Harvest Gewurztraminer 2 1/2 cup all-purpose flour 1 cup sugar 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1/4 cup crystallized ginger, finely chopped 3 eggs 1 tsp. vanilla 3/4 cup whole almonds Preheat oven to 350 F. In the large bowl of an electric mixer, blend the first six ingredients. In a separate bowl, gently whisk eggs and vanilla. Add all at once to the dry ingredients and mix on low speed just until blended. Add the almonds. Turn the dough out onto a floured surface (it will be STICKY) and shape into a log. Carefully transfer the log to a parchment-lined baking sheet. Brush with cream. Bake until browned and the log does not give in the center when gently touched, about 50 minutes. Allow to cool and cut the log into 1/2" thick slices at a slight angle. Preheat oven to 300 F. Place the slices on a baking sheet. Bake, turning once, until lightly browned and dried. Allow to cool completely. Store in an airtight container up to 3 weeks. Makes about 2 dozen. Husch Vineyards Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724) Hours: we are open 7 days each week 10am - 6pm. Mailing Address: PO Box 189 Talmage, CA 95481 Privacy Policy  – Trade –  Wholesale –  Contact Us