Almond ginger biscotti

Encouraged by my first attempt at making biscotti and intrigued by the other possibilities in terms of flavour combination and technique, I made these almond ginger biscotti.

Ingredients

1½ C almond flour, sifted

½ tsp baking soda

½ tbsp arrowroot powder

⅛ tsp Himalayan pink salt

3 tbsp orange juice

¼ C organic honey

½ tsp vanilla bean paste

¼ tsp almond extract

¼ cup crystallized ginger, chopped

¼ cup almond flakes

2 tbsp cacao nibs

Method

1. Preheat oven to 175°C degrees and line a baking sheet with a silpat or parchment paper.
2. Combine sifted almond flour, arrowroot powder, baking soda, and salt in a big bowl. Mix well. (Or if you have a food processor, pour all flour, powder, and salt in and pulse a few times until combined.)
3. Add in orange juice and mix well.
4. Add in honey, vanilla paste, and almond extract and mix thoroughly. Form into a dough ball.
5. Add in chopped ginger and mix well.
6. Fold in almonds and cacao nibs.
7. Let dough sit in the fridge for 10-20 minutes.
   
8. Turn dough out onto the lined baking sheet and form into a 10”x3” log.
   
9. Bake for about 15-25 minutes until edges start to turn light brown.
   
10. Remove from oven and let cool for about 30-45 minutes, turning once so the bottom cools without getting damp.
11. Slice log diagonally into 10-12 slices (cut straight down to avoid crumbling). Turn the slices cut-side down and bake at 135°C for 10 minutes. Flip onto the other side and bake for another 10 minutes until the slices are crispy on the outside and firm to the touch.
    
12. Turn off the oven and let sit in the oven for 5 minutes.
13. Transfer to a wire rack and let cool completely.
    

Notes

1. The longer baking time worked to make the biscotti harder. Still, they have a tendency to soften after a few hours when left in the open. I put some in an air-tight container in the fridge.
2. The cacao nibs don't add enough to the flavour and even seemed to clash a bit. Will leave them out next time.
3. The crystallised ginger created a chewy texture, which I enjoyed. Will double the amount to ½ cup for this recipe next time and see if it works. Will also add ¼ tsp ground ginger to the mix.
4. Can work in more almond flakes (⅓ cup) or substitute with pistachio.