Ginger Orange Almond Biscotti

• Vegetarian

• Produce

  • 1/2 cup Candied ginger
  • 1/3 cup Candied orange peel

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 230 g All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Cardamom
  • 1/2 tsp Cinnamon
  • 170 g Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 115 g Almonds, lightly toasted

• Dairy

  • 60 g Butter
  • 44 g Whole milk

Found on americanheritagecooking.com

Description

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

Directions

• 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.