Hazelnut-Ginger Biscotti (Renate Bromberg)

© Pence Lake Photo Studio
Biscotti make great presents and will hold up well when shipped.
The sturdy slices are also well suited to take along on a winter outing, providing a little boost of energy on a snow shoe hike or ski outing.
Bueno appetito
1 cup whole hazelnuts
1 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 eggs at room temperature
1 egg for egg wash
¾ cups sugar
4 tablespoons unsalted butter, softened
½ teaspoon vanilla extract
¼ cup candied ginger, minced

Preheat oven to 325 degrees
Spread hazelnuts on baking sheet and toast for 15 minutes
Cool hazelnuts, rub off skin. Some skin will stay on
Line baking sheet with parchment paper
Chop ¾ cup of nuts coarsely, either by hand or in food processor
Set aside
Grind remaining nuts to a meal, either in food processor or clean coffee mill
Transfer to bowl and mix in flour, ginger, baking powder and salt
In medium bowl, cream butter and sugar, add 2 eggs and vanilla and beat until fluffy
Gradually add flour mixture and coarsely chopped nuts and with spatula gently fold until just combined. Mixture will be sticky.
Divide batter in half, set onto lined baking sheet and with floured hands form 2 loaves, each app. 3 inches wide.
Brush tops with egg wash.
Bake for 30-35 minutes until loaves are golden.
Cool loaves for 30 minutes
Transfer to cutting board
Cut into ½ inch slices with serrated knife.
Return slices to baking sheet
Bake until golden brown, about 35 minutes. Flip over halfway through baking
Let cool completely and store in airtight container
Yields 2 dozen