Zutaten für Orange Ginger Biscotti
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Zubereitung von Orange Ginger Biscotti
- Preheat oven to 350°F (175°C).
- Lightly grease a large baking sheet.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, 1 large egg yolk, and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined.
- Stir in 1 cup sliced almonds, 2 tablespoons grated fresh ginger, and 1 tablespoon orange zest.
- On a lightly floured surface, gently shape the dough into a cylinder about 1 1/2 inches in diameter.
- Place the dough cylinder onto the prepared baking sheet.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove from oven and let cool on a wire rack for 20 minutes.
- Using a serrated knife, cut the cooled dough cylinder diagonally into 1/2-inch thick slices.
- Arrange the biscotti slices, cut-side down, on a baking sheet lined with parchment paper.
- Bake for 10-15 minutes, or until golden brown.
- Let cool completely on a wire rack.
- Melt 4 ounces of semi-sweet chocolate in a double boiler or microwave. Dip the ends of the biscotti into the melted chocolate.
- Place the dipped biscotti on waxed paper to set.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
35g
Fat
21g
Carbs
6g
