INGREDIENTS

INSTRUCTIONS

Recipe by: Williams-Sonoma Kitchen Library - Cookies & Preparation
Time: on T Preheat oven to 350~. Line 2 large, heavy baking sheets
with aluminum foil. Lightly butter foil. Combine cream, granulated
sugar, brown sugar and butter in a heavy saucepan. Cook over medium
heat, stirring constantly, just until sugars dissolve and butter
melts. Add almonds, flour, ginger, and orange and lemon zests. Bring
mixture to a boil, stirring constantly. Remove from heat. Drop 1
tablespoon batter (batter will be runny) onto a prepared baking  sheet.
Repeat five times, spacing cookies 3 inches apart. Repeat with  second
baking sheet. Bake until deep brown, about 10 minutes. Remove  from
oven. Using a round cookie cutter or a glass 3 inches in  diameter,
push hot cookie edges in toward center to neaten them,  shaping into
3-inch rounds. Slide foil off sheets. Line the same  sheets with new
foil, butter foil and repeat with remaining batter.  Cool cookies
completely on the foil. Carefully peel cookies off foil  and arrange
them smooth-side up on the baking sheets. Spoon 1  teaspoon of the hot
chocolate coating in center of each and, using a  small icing spatula
or knife, spread to edges. Refrigerate until  chocolate is set, about
30 minutes. Store layered between waxed paper  in airtight container in
refrigerator for up to 2 weeks. Makes about  2 dozen.  CHOCOLATE
COATING: Combine chocolate and shortening in top of double  boiler.
Melt over (not touching) water just until smooth, stirring
occasionally. Remove from heat. Alternatively, melt chocolate and
shortening in heatproof bowl placed over (not touching) simmering
water. Dip one flat side of biscotti into warm chocolate or spread
like icing. Refrigerate until chocolate sets. Makes about 3/4 cup.
Typed for you by Marjorie Scofield 4/3/96  Posted to MC-Recipe Digest
V1 #619 by Terilynn Sanford  <terily@tenet.edu> on May 23, 1997

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