---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Ginger Chocolate Biscotti
  Categories: Ethnic, Bakery, Biscotti
       Yield: 36 Cookies
  
   2 1/2 c  Flour; unbleached, all purp
       1 c  Sugar
       1 ts Baking soda
     1/2 ts -Salt
     1/4 ts Cinnamon
     1/4 ts Cloves, ground
       2 tb Cocoa; unsweetened, pref.
            -Dutch process
       2 tb Fresh ginger; peeled, grated
     1/2 ts Almond extract
       3    Eggs; large
   1 1/4 c  Almonds; whole;blanched
            -toasted lightly &
            -chopped coarse
  
   In the bowl of an electric mixer, fitted with a paddle attachment, blend
   the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves
   and the cocoa powder until the mixture is combined well. In a small bowl,
   whisk together the gingerroot, the almond extract and the eggs, add the
   mixture to the flour mixture, beating until a dough is formed, and stir in
   the almonds. Turn the dough onto a lightly floured surface, knead it
   several times and divide it into thirds. Working on a large buttered and
   floured baking sheet, with floured hands, form each piece of dough into a
   flattish log 10 inches long by 2 1/2 inches wide and arrange the logs at
   least 3 inches apart on the sheet. Bake the logs in the middle of a
   preheated 350F oven for 25 minutes and let them cool on the baking sheet on
   the rack for 10 minutes. On a cutting board cut the logs crosswise on the
   diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the
   baking sheet, and bake them in the 350F oven for 5 minutes on each side.
   Transfer the biscotti to racks to cool and store them in airtight
   containers. MAKES:
        36    BISCOTTI
  
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