Ginger AlmondBiscotti
"Adapted from a recipe in the Odense almond paste archives, these biscotti are addictively good: crunchy and crisp with a slight bend and chew in the center thanks to the use of butter and almond paste. With plenty of kick from candied ginger and a hint of citrus zest, they're delicious dunked in milk...."
INGREDIENTS
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1 cup finely chopped crystallized ginger
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7 ounces almond paste
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8 tablespoons (1 stick) very cold butter, cut into pieces
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1 3/4 cups flour
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1/2 cup sugar (use slightly less if you prefer less sweet cookies)
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2 teaspoons lemon zest
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1 teaspoon baking powder
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1/4 teaspoon salt
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4 egg whites
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1 cup sliced almonds
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