Almond Ginger Biscotti with Pumpkin Dip

Almond Ginger Biscotti with Pumpkin Dip

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by Charlotte Today

WCNC.com

Posted on November 7, 2012 at 1:13 PM

Updated Wednesday, Nov 7 at 3:25 PM

Almond-Ginger Biscotti
Makes about 3 dozen biscotti

Ingredients:
1 ¾ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
1/8 tsp salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 tbsp grated orange zest
2 tsp powdered ginger
1 ½ tsp vanilla extract
2 eggs
1 cup slivered almonds
¼ cup finely chopped crystallized ginger

Method:
Sift together flour, baking soda, baking powder and salt into a bowl; set aside.
Combine the butter, sugar, orange zest, powdered ginger and vanilla in a large bowl.
Using an electric mixer on high speed, beat until light and fluffy.  Mix in the eggs, one at a time, beating well after each addition.  Reduce the speed to low, add the almonds and chopped crystallized ginger and mix in.  Cover and refrigerate until well chilled, about 1 hour.
Preheat oven to 350°F.  Butter and flour a large baking sheet.
Divide dough in half.  Using lightly floured hands, roll each half on a lightly floured surface into a log 1 ½ inches in diameter.  Arrange the logs on the prepared baking sheet, spacing them 5 inches apart.
Bake until light brown and firm to the touch, about 30 minutes (logs will spread during baking).  Remove from oven and let cool slightly on the baking sheet.  Leave the oven set at 350°F.  Using a spatula carefully transfer the logs to a work surface.  Using a serrated knife, cut on the diagonal into slices ¾ inch thick.  Arrange the slices cut-side down on the baking sheet and bake until golden brown, about 15 minutes.  Transfer to wire racks to cool.  Store in an airtight container at room temperature for up to 2 weeks.

 

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