These orange ginger biscotti are delicious served with ice cream or on their own with coffee. They should be stored in a cool, dry place…but they may not remain there for long. Once you have tasted one, the sheer pleasure will tempt you to eat at least another couple, so I suggest you provide 3-4 biscotti cookies for each of your guest.
Makes about 30 cookies
- 1 cup whole blanched almonds
- 1 cup all-purpose flour
- 1 tsp baking powder
- 3/4 cup superfine sugar
- 2 oz. crystallized ginger, finely chopped
- 2 extra large free range eggs, lightly beaten
- 1 tsp vanilla extract
- orange zest from one orange
- 2 Tbsp. orange juice
- Confectioners’ sugar, for dusting
- 3 oz. dark chocolate
Preheat the oven to 350F and line 1 or 2 baking sheet with parchment paper.
Mix the flour, baking powder, and sugar in a bowl. Add the almonds, ginger, eggs, orange juice, orange zest and vanilla extract. Stir to form a thick but soft dough. Dust Confectioners’ sugar over a clean surface, divide the mixture into 2 portions, and roll each one into the sausage shape.
Place the roles on the lined sheet and flatten slightly. Bake for 15-20 minutes until golden brown.
Remove from the oven and carefully cut each roll on an angle into 1 half inch wide strips. Spread the strips in the single layer on the baking sheet and then return to the often for 2 to 3 minutes. Remove and leave too cool.
When the biscotti have cooled, melt the chocolate in heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Dip the cookies into the chocolate to coat half, and then leave them to set on the wire rack.