Orange Almond & Ginger Biscotti

3 1/4 cups all-purpose flour, 1 cup will be pastry flour (all pre-sifted be/4 measuring)
1 unsalted butter, room temp
3 teaspoons baking powder
3 eggs, room temp,
1 cup sugar
2 tablespoons orange zest, folded in
1/3 teaspoon salt
1 tsp. almond Bakery Emulsion or extract (Lorann Professional Kitchen)
1 scant tsp. flax seed
couple drops almond oil, if using almond paste (OMIT THE OIL)
1- 4 oz. almond paste (I had 4oz. in the freezer)
1/2~3/4 cup slightly chopped blanched almonds, or pecans (optional)
2 tlbs. chopped ginger (chopped fine)
1/4 cup white choc chips for either inside or for drizzling on top.

1 egg white (mixed w/little water)for basting the logs b/4 baking, TAKE SOME EGG WHITE FOR BASTING, PUT REST IN BATTER or use Powdered egg whites.

Line 2 baking sheets with parchment paper or Silt Pat

Sift flour, pastry flour, baking powder, flax seed and salt into medium bowl.

Mix the butter & almond paste till well blended. add in the sugar. Add in your eggs one at a time so the dough does not break apart. Than add in the almond emulsion or extract.

Fold in the chopped ginger, orange zest, nuts & white choc chips if desired.

Form dough into to disks, wrap in plastic.

~ place in frig for an hour till chilled till firm ~

Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart.

Whisk REST OF egg white & WATER in small bowl until foamy; brush over top and sides of each dough log. Sprinkle with clear sugar Walton sugar sprinkles. I also zest some orange on the top before baking.
Bake @ 350◦ for 25 ~ 30 min. Cool on rack for a few min. While still warm.

Using a thin serrated knife cut the baked dough diagonally into 1 inch wide slices. On the same parchment lined baking sheet, place each slice standing them up. and bake again for 7 ~ 8 minutes.

Orange Almond & Ginger Biscotti #1   Orange Almond & Ginger Biscotti #2  Orange Almond & Ginger Biscotti #3

If you want you can melt some white or dark choc to drizzle over the biscotti, store in a plastic container (that’s not air tight) Will keep up to two weeks if they last that long.


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