MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Angelina's Orange-Ginger Biscotti
Categories: Breads, Herbs, Citrus
Yield: 40 servings

2 1/2 c Plain flour
1 c Sugar
1/2 ts Baking powder
1/2 ts Baking soda (bi carb)
1 ts Ground ginger
1/4 ts Fresh ground pepper
pn Salt
3 Fresh oranges; zest & juice
3 lg Eggs
3/4 c Fine chopped candied ginger

Set the oven @ 180ºC/350ºF.

Line two large baking sheets with parchment or baking
paper. (Don’t skip this, it will get messy.)

In a large mixing bowl, sift together flour, sugar,
salt, soda, ground ginger and pepper.

Add 1 tablespoon of orange zest to the bowl along with
the finely chopped candied ginger. Mix.

Squeeze your oranges and strain and reserve 4
tablespoons of the juice.

In a smaller bowl, whisk the juice and eggs together.

Add the egg mixture to the flour mixture and stir until
a stiff dough forms.

Scrape dough onto a lightly sugared work surface and
divide it into 4 pieces. Roll each piece with the palm
of your hands into a log slightly shorter than your
baking sheet.

Place two logs on each baking sheet, several inches
apart. The logs will double in width during baking.

Bake for 15 mins, or until the logs feel set or firm to
the touch.

Place the baking sheet on a cake rack and allow to cool.

Reset your oven to 150ºC/300ºF.

When your logs are cool to the touch, place them on a
cutting board. Using a serrated knife, slice them into
1cm/1/2" wide diagonal slices.

Lay the biscotti out onto papered baking trays in a
single layer and bake for a further 10-15 mins, until
they are dry and lightly toasted.

Place on racks to cool completely.

Store in an airtight container at room temperature. Will
keep at least 2 weeks.

RECIPE FROM: https://budgetbounty.com

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... "If you don't learn from your mistakes, then they become regrets"John Cena --- MultiMail/Win32
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