2 cups plain flour
1-1/2 tsp baking powder
3/4 cup sugar
3/4 cup whole almonds
3 eggs
100g crystallised ginger
Preheat oven to 160 degC.
Place flour, baking powder, sugar & almonds in a bowl & mix to combine.
Add the eggs & ginger & mix until combined, then use your hands to bring the mixture together into a sticky dough.
Place the dough on a lightly floured surface & knead until smooth.
Divide the dough into 2 x 18cm logs & flatten slightly.
Place on a baking tray lined with non-stick baking paper & bake 30 mins.
Remove from oven & allow to cool completely.
Cut the logs into 5mm thick slices & return to the baking tray.
Bake at 160 degC 15 mins, then turn biscotti over & bake further 10 mins or until crisp.