Orange Ginger Biscotti

Preheat the oven to 375 degrees F.

  1/2 cup (one stick) unsalted butter.

In a mixer bowl, combine
  1 cup sugar
  the melted butter
  3 tablespoons brandy
  2 teaspoons vanilla extract
  3 eggs.
Grate into the bowl
  zest of one orange.
Beat until light.

  3 cups unbleached all-purpose white flour
  1 1/2 teaspoons baking power
  1/4 teaspoon salt
  1 cup chocolate chips
  1 cup walnuts
  1/2 cup candied ginger pieces
  1/2 cup dried cranberries
Mix, adding enough additional flour so that the dough holds its shape, it can be a bit stiff.

Form the dough into three loaves, about 2 inches across. Place on silicone baking mat (or parchment) on a baking rack and place in the oven. Bake for 20 minutes, or until beginning to brown.

Remove from the oven and allow to cool, at least 5 minutes. Slice diagonally into 1/4 inch slices and place on two silicone baking mats, on baking racks, closely packed. Return to the oven for 25--30 minutes, until brown around the edges, interchanging and reversing the mats halfway through to ensure even baking.

Makes about 60.

© 2003 Richard Waldinger