Orange Almond Biscotti

Makes 6 Dozen


2 eggs

2 T grated orange zest

2 t grated lemon zest

1 T orange juice concentrate

1 t vanilla

1 ¼ cup sugar

2 ½ cups unbleached all purpose flour

2 ½ t baking powder

1/4 t ground ginger or 1 T chopped crystallized ginger

1 stick butter, chilled and cut into small pieces

8 oz raw almonds, toasted and chopped


Whisk first five ingredients together and set aside. Blend dry ingredients, cut in butter to form grainy meal. Add egg mixture to the flour mixture and stir to form thick, soft dough. Chill at least one hour.

Preheat oven to 375 degrees. Spray cookie sheet with cooking spray. Shape dough into a loaf and place on pan-two loaves per sheet measuring about 4 inches wide each and ½ inch high. Bake for 10 minutes, reverse sheet and bake until golden around edges. Cool loaf for 20 minutes on rack.

Reduce oven to 325 degrees. Transfer loaf from pan to cutting board. Slice into ¾ inch slices diagonally. Transfer slices, cut side down, to baking sheet. Bake for 7 minutes. Turn cookies over and bake for 7 more minutes or until just browned. Cool cookies on sheets on racks and store in airtight container or freeze.