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

1. Preheat oven to 350°F.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, cinnamon and cardamom; mix to blend.
3. Add the butter to the bowl and mix until the mixture is very fine and powdery with no visible signs of butter.
4. Add almonds, orange peel, and ginger; stir to combine.
5. In a separate bowl, whisk together the egg, vanilla and milk until well combined.
6. With the mixer running, slowly pour the egg mixture into the flour mixture. Mix just until the dough comes together.
7. Turn the dough out onto a lightly floured surface and knead until the dough is uniform and smooth.
8. 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.
9. Remove from pan and allow to cool slightly.
10. Reduce oven temperature to to 300°F
11. When logs are cool enough to handle, cut into ½ inch diagonal slices using a serrated knife.
12. Place biscotti onto a parchment lined sheet pan, cut side down, and bake 15 minutes or until crisp. Cool on pan.
13. Store in an airtight container for several weeks or freeze two months.

http://americanheritagecooking.com/2016/12/ginger-orange-almond-biscotti/

All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thanks!