Ginger Biscotti with Pistachios

There are almonds as well as pistachios in this spicy biscotti. Be careful, this flavourful biscotti might overpower a delicate tea. Try dipping in a strong cup of coffee or espresso instead.

Ingredients:

• 1 3/4 cups cake flour
• 1 cup unsalted butter
• 1 cup brown sugar
• 2/3 cup almonds
• 2 tsp ground ginger
• 6 tbs white sugar
• 2 tbs orange zest
• 1 egg yolk
• 1/2 tsp vanilla
• 2/3 cup pistachios, coarsely chopped

Preparation:

In a food processor, grind almonds, flour, ginger and baking powder together. In a mixing bowl, beat butter, brown and white sugar together until well blended. Add orange zest, egg yolk, and vanilla. Beat well. Add dry ingredient mixture and mix until just blended. Stir in pistachios. Split dough in half, and form into logs. Place logs on baking sheet, and refrigerate for 1 hour. Preheat oven to 350F. Then bake for 30 minutes until golden brown. Remove from the oven and let cool for about 10 minutes. Slice logs into 1/2 inch slices, diagonally. Reduce oven heat to 300F and return biscotti to the oven for another 10 minutes. Turn slices over then bake for another 10 minute.
Makes approximately 36 biscotti