ORANGE BLOSSOM WATER & STEM GINGER BISCOTTI

Melanie Neil

Melanie Neil

12th August 2018

ORANGE BLOSSOM WATER & STEM GINGER BISCOTTI

A delicious accompaniment to either espresso or dessert wine.

Ingredients

  • 150g whole, blanched almonds
  • 250g ‘00’ flour
  • 1tsp baking powder
  • 150g caster sugar
  • 50g crystallised stem ginger - finely chopped
  • 2 large, free range eggs - lightly beaten
  • 1 1/2 tsp orange blossom water
  • Icing sugar - for dusting

Method

Blanch almonds for 30secs, drain & peel skins if not already blanched.
Preheat oven to 180C/gas mark 4 and line 1-2 baking trays with baking parchment.
Mix the flour, baking powder, and sugar in a bowl. Add the almonds, ginger, eggs and 1tsp of the orange blossom water. Stir to form a thick but soft dough.
Sieve icing sugar onto a clean surface. Divide & weigh the dough into 3 portions and roll each one into a sausage shake.
Place the rolls on the lines baking tray(s) and flatten slightly. Bake for 20mins until golden brown.
Remove from the oven and carefully cut each roll on the angle into 1cm wide strips. Place the pieces in a single layer on the baking tray(s) and return to the oven for 2-3mins. Remove and leave to cool.
When the biscotti have cooled, melt & temper the chocolate add 1/2 tsp of either ginger or orange extract and stir to combine. Dip the biscotti into the tempered chocolate until they are half coated, leave to set on either a wire wrack/baking parchment/chocolate transfer sheet.