Orange Almond Ginger Biscotti

What’s your favorite biscotti flavor? This recipe is mine. Not too sweet, with just the right amount of kick from the ginger. The best part is these biscotti don’t need to be dunked into a hot beverage to be enjoyed, but it definitely doesn’t hurt.

 

Orange Almond Ginger Biscotti

 

2 ¼ cups all-purpose flour

¾ cup sugar

¼ teaspoon salt

Heaping ½ Tablespoon baking powder

Pinch ground ginger

2 eggs

½ Tablespoon vanilla extract

½ teaspoon almond extract

2 ½ Tablespoons finely chopped candied ginger

Zest of 1 orange

½ cup butter (1 stick), melted and cooled

¾ cup sliced almonds

Sliced almonds and sugar, for garnish, optional

 

Preheat oven to 350F. Line a half sheet tray with parchment paper. In a medium sized bowl, combine the flour, sugar, salt, baking powder, and ginger. In a small sized bowl, add eggs, extracts, candied ginger (I use my coffee grinder to finely chop it), and orange zest to the melted, cooled butter. Add the wet ingredients to the dry ingredients. Mix by hand until the mixture is thoroughly combined. Add almonds. Work the dough into a log the length of the sheet tray. Press the log down to 1 inch in thickness, smoothing the sides of the log as you go. Make sure to square off the ends to get as many pieces of biscotti possible. Sprinkle the top of the log with almonds and/or sugar, if desired. Bake for 45 minutes, or until the top is very firm to the touch and the loaf is golden brown. Let cool for at least 2 hours. On a cutting board, slice biscotti into ¼” slices using a serrated knife. Slices will cut cleanly with less breakage if you press the knife down to slice rather than use a back and forth “seesaw” motion.  Lay pieces cut side up on the parchment lined sheet tray used to bake the biscotti loaf the first time. The excess sugar and/or almonds on the tray will not hurt the cookies. Bake for 25 minutes at 350F or until cookies are firm to the touch and golden brown. Let cool completely at room temperature before storing in an airtight container for up to one month. If the cookies begin to taste stale after a couple of weeks, you can bake them for 10 minutes at 350F to remove excess moisture.

 

Other variations: (Remove the ground ginger, chopped candied ginger, almond extract, sliced almonds, and orange zest from recipe above)

Almond Anise: 3/4 cup sliced almonds, 1 teaspoon ground anise

White Chocolate Blueberry: 1 cup white chocolate chips, 1/2 cup chopped dried blueberries

Cinnamon Pecan: 1 Tablespoon ground cinnamon, 3/4 cup roughly chopped pecans

Double Chocolate Walnut: 2 1/2 Tablespoons cocoa powder, 3/4 cup roughly chopped walnuts,

and 1/2 cup dark chocolate chips

 

KONICA MINOLTA DIGITAL CAMERA

KONICA MINOLTA DIGITAL CAMERA

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