Orange - Ginger Biscotti

Chabear01's Note:

This recipe is from November 1996 Family Circle Magazine. Putting two of my favorite flavors, citrus and ginger together into another of my favorites Biscotti...OMG have I died and gone to heaven? Although a little time is invested in making Biscotti, it is well worth the effort. Besides being a great snack to go with your coffee or tea in the morning it also is great in Gift Baskets with designer coffees or teas. Simply wrap the Biscotti in the colored plastic wrap that is offered for sale during the holidays.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Yield: 12 biscotti

• 1 cup all-purpose flour , unsifted
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 6 tablespoons butter , at room temperature
• ½ cup sugar
• 1 egg
• 1 egg yolk
• ½ teaspoon vanilla
• ¾ cup almonds , blanched and coarsely chopped
• 3 tablespoons candied ginger , chopped
• 2 teaspoons orange rind , grated
• 6 ounces bittersweet chocolate (depending on your tastes) or 6 ounces semisweet chocolate (depending on your tastes)

Directions:

1. Heat oven to 350 degrees. Lightly grease large baking sheet. (I lightly dust with cornmeal to avoid sticking).
2. Stir together flour, baking powder and salt on sheet of waxed paper.
3. Beat butter and sugar in bowl until creamy. Beat in egg, yolk and vanilla.
4. Gradually beat flour mixture into butter mixture until smooth. Stir in almonds, ginger and orange rind.
5. On floured board or cloth, with floured hands, roll dough into cylinder about
6. 1 1/2 inches in diameter. Transfer to large baking sheet.
7. Bake in 350 degree oven 25 to 30 minutes or until wooden pick inserted in center comes our clean. Remove to wire rack; cool 20 minutes.
8. Using thin serrated knife, cut roll diagonally into 1/2 inch wide pieces, about 3 to 4 inches long. Line baking sheet with parchment paper, and place pieces onto prepared sheet.
9. Bake in 350 degree oven for 10 to 15 minute, until golden brown. Cool on rack.
10. Melt chocolate in top of double boiler over hot water. Dip biscotti ends in chocolate; shake off excess. Place biscotti on waxed paper until firm.