In the Cookie Jar: Biscotti with Candied Ginger, Mini Chocolate Chips and Almonds

Okay, have to hurry this morning, are you ready?

First, set your oven to 325 degrees F.

Here's your ingredients:

1/2 cup of unsalted butter

1 cup plus 2 T granulated sugar (separated into a half cup and a half cup plus the 2 T)

3 eggs, separated

1/2 tsp vanilla extract

3 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup whole almonds

1 cup mini chocolate chips

1 cup diced candied ginger

Got all that?  Good.

Now - first, in your mixing bowl, cream together the butter and a half cup of the sugar until light and fluffy.

Add in your egg yolks and vanilla and combine well.

Combine the flour, baking powder, and salt, and gradually add that in, too.  The mixture will seem dry and crumbly, but that's okay.

Now.  In another PERFECTLY CLEAN AND DRY MIXING BOWL, with A PERFECTLY CLEAN AND DRY WHISK ATTACHMENT, pour in the egg whites and beat them...

until soft peaks form.  Gradually add in the remaining sugar and continue beating until you have stiff peaks.

In a large bowl, fold the whites into the flour mixture,

and then fold the nuts, chocolate and ginger into that.

Knead the dough on a board briefly

and divide in half.

Shape each half into a log and set on a parchment-lined cookie sheet.  Press down to flatten a bit.

Bake these for about 25-30 minutes, or until they start turning golden brown and are firm to the touch. 

When done, remove the pans and allow them to cool slightly.

Drop the oven temperature to 300 degrees F.

Put one loaf on a cutting board, on an angle to you, and slice into half-inch wide pieces.

Place these back on the baking sheet and then repeat with the other loaf.

Place the loaf pans back in the oven and bake for another 15 minutes or so until dry and crisp.  Allow to cool on the baking pans.

Try not to eat them all in one weekend.