Orange - Ginger Biscotti - cooking recipe

Ingredients

1 cup all-purpose flour, unsifted
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, at room temperature
1/2 cup sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla
3/4 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)

Preparation

Heat oven to 350 degrees. Lightly grease large baking sheet. (I lightly dust with cornmeal to avoid sticking).
Stir together flour, baking powder and salt on sheet of waxed paper.
Beat butter and sugar in bowl until creamy. Beat in egg, yolk and vanilla.
Gradually beat flour mixture into butter mixture until smooth. Stir in almonds, ginger and orange rind.
On floured board or cloth, with floured hands, roll dough into cylinder about
1 1/2 inches in diameter. Transfer to large baking sheet.
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.
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.
Bake in 350 degree oven for 10 to 15 minute, until golden brown. Cool on rack.
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.