Whisk in stand mixer:
¼ pound melted unsalted butter
1 cup sugar
1/2 cup brown sugar
2 eggs
3 tsp vanilla
Blend together then add to stand mixer and blend:
2 ½ cups all purpose unbleached flour
½ cup almond flour or fine ground almonds
1/2 tsp sea or salt
1 tsp baking soda
1 tsp ginger

Add to blended mixture:
3/4 Cup coarsely chopped ( ¼” x ¼”) Nueske’s Applewood Smoked Bacon* and ½ Cup coarsely chopped
crystallized ginger. Mix toughly.
Work dough by hand and separate into 3. Form each into 2” wide x ½” thick long bars on parchment.
Wash with egg wash.
Bake 375 for 25 minutes. (17-18 minutes on convection). Allow to cool. Slice with serrated knife on an angle.
Arrange flat on sheet and toast at 375 for 7 minutes each side (4 minutes convection)
Precook bacon in oven on a rack for 20 minutes at 425° or until slightly crispy. Do not over crisp. Glaze some
pieces for garnish with orange marmalade after cooking and allow to cool for garnish.

Zabalione (Italian Custard)
8 egg yolks
3 Tbls sugar
¼ Tsp ground Cardamom
Wisk constantly in double boiler for about 5 minutes or until think and holds a slight peak.
Chill and serve in a Martini glass topped with Biscotti and a piece of orange glazed Nueske’s bacon.