Ginger Almond Biscotti Ice Cream Sandwiches Recipes

Steps:

• Heat oven to 350°F. In large bowl, using wire whisk, beat melted butter, grated orange peel, orange juice and eggs. Stir in remaining ingredients until soft dough forms. Divide dough in half. On 1 side of ungreased cookie sheet, shape half of dough into 12x2-inch log. Repeat with remaining dough on same cookie sheet.
• Bake 25 to 30 minutes or until edges are golden brown. Cool on cookie sheet 10 minutes. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheet.
• Bake 15 minutes. Immediately remove from cookie sheet to cooling rack. Cool completely. Store loosely covered.

Steps:

• Pre-heat oven to 325 degrees.
• Grease and flour a large baking sheet.
• In a small bowl combine the flour, baking powder, ground ginger and salt. Set aside.
• In a large mixing bowl beat the butter and sugar until fluffy.
• Beat in the eggs and vanilla and then slowly mix in the flour and other dry ingredients.
• With a spoon stir in the crystallized ginger, almonds and white chocolate chips until well combined.
• Divide dough in half and roll each portion into logs about 12 inches long.
• Place on prepared baking sheet and flatten each log slightly with your hand and then round off the edges a bit.
• Bake for 25 to 30 minutes, until lightly browned.
• Remove from oven and cool 5 minutes on the baking sheet.
• Carefully lift onto a cutting surface and slice with a serrated bread knife, using a gentle sawing motion, almost an inch thick.
• Transfer slices back onto the baking sheet, standing them up.
• Bake for an additional 10 to 12 minutes to dry them out, not letting them get too brown.
• Cool completely on a wire rack and then store in an airtight container.