Ginger Orange Biscotti

1 1/2 C all purpose flour
1 C sugar
1/2 C cornmeal
1 T ground ginger
1 t baking powder
1/2 t baking soda
1/4 salt
2 large eggs
2 large egg whites
2 t grated orange zest - I use lots more and also about 1 t more of the ginger
1 T fresh orange juice - this time I used 1 T ginger syrup from Starbucks

As you can see, I tend to "play" with recipes - LOL
OK -

Preheat oven to 325
Lightly oil a baking sheet or coat with cooking spray
In bowl, whisk together flour, sugar, cornmeal, ginger, baking powder, baking soda and salt
In another bowl, whisk together the eggs, egg whites, orange zest and orange juice until well blended
Add dry ingredients and stir until just blended
Divide the dough in half and place on prepared baking sheet
Form each half into a 14 x 1 1/2 inch log
Bake for 25 minutes or until firm
Transfer to wire rack to cool
Reduce oven temperature to 300
Diagonally cut the logs into half inch slices and place cut side down in a single layer on ungreased baking sheet
Bake for 18 minutes until golden and crisp
Cool on wire rack and store in airtight container

This recipe produces a spongier biscotti as opposed to a rock hard one. It tends to spread during the first baking so allow enough room on your baking sheet
Rosemarie in rural Kansas City

http://www.nancyskitchen.com