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 guests.
Orange Ginger Biscotti
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 sheets 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.
La Table De NanaDecember 11, 2013 at 3:02 am
I love the look of biscottis..
Especially presented like yours.
Te de TernuraDecember 11, 2013 at 4:40 am
Muy indicadas tus GALLETAS para acompañar un café o para el te de sobremesa.
Bonita foto de inviernno YELENA
Que tengas un día muy agradable :)))
HEAVEN CAN WAITDecember 11, 2013 at 4:44 pm
These are one of my favorite cookies so far!
Natasha KDecember 13, 2013 at 4:34 am
I am so pinning these! I've been meaning to make some biscottis. Thanks so much for sharing 🙂
AnitaDecember 30, 2013 at 8:06 am
Yelena, I made these biscotti before Christmas. Wonderful flavour! They're deliciously more-ish. One question about the mixture – you say it is soft, but mine was so soft and runny. I added more flour and finally got it to a stage where I could get it onto a baking sheet, but I definitely couldn't get it into a roll. I will be making them again, so any suggestions would be appreciated. Anita (Melbourne, Oz)
melangeryDecember 30, 2013 at 5:12 pm
Hello Anita, my dough was sticky, but not runny. I am going to cook them one more time to improve the recipe.
AnonymousJanuary 17, 2016 at 8:12 pm
I made them today and had the same problem Anita did -,very runny. I added another half cup of flour (am in the UK so using plain flour, not all purpose but they are interchangeable in other recipes) and got it thick enough to gloop onto the tray but definitely could not roll it. The final result is a bit cakey rather than the dry crunchiness I associate with biscotti. Still yummy though, so thanks for the recipe.