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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