Ginger Orange Almond Biscotti
Ingredients
- 230g (1 ¾ cup + 1 Tablespoon) All purpose flour
- 170g (¾ cup + 1 Tablespoon) sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1 teaspoon cardamom
- 60g ( ¼ cup + 1 teaspoon) Butter, cold\
- 115g (1 cup) almonds, blanched and slivered, lightly toasted
- 1/3 cup candied orange peel, diced
- ½ cup candied ginger, diced
- 1 teaspoon vanilla
- 1 egg
- 44g (3 Tablespoons) whole milk
Instructions
- Preheat oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, cinnamon and cardamom; mix to blend.
- Add the butter to the bowl and mix until the mixture is very fine and powdery with no visible signs of butter.
- Add almonds, orange peel, and ginger; stir to combine.
- In a separate bowl, whisk together the egg, vanilla and milk until well combined.
- With the mixer running, slowly pour the egg mixture into the flour mixture. Mix just until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead until the dough is uniform and smooth.
- Divide dough into two pieces and roll each into a log about 12 inches long. The log should be slightly coated with flour just to keep it from sticking. Slide onto parchment lined baking sheet and bake 15-20 minutes in preheated oven until golden brown and firm to touch.
- Remove from pan and allow to cool slightly.
- Reduce oven temperature to to 300°F
- When logs are cool enough to handle, cut into ½ inch diagonal slices using a serrated knife.
- Place biscotti onto a parchment lined sheet pan, cut side down, and bake 15 minutes or until crisp. Cool on pan.
- Store in an airtight container for several weeks or freeze two months.
