Pistachio and Ginger Biscotti

I am not a huge fan of Biscotti, I don't like that they are so hard, my sister says that is the fun in eating a biscotti you can dipp them in your tea/coffee.....but I disagree, why should you eat something so hard that you have to dipp them in your coffee to make them eatable.

Have seen lots of blogggers making them, and I tell to myself I should make them once. But the thought that it is hard puts me oof.
Untill I saw the Biscotti recipe in the New book Ottolenghi I bought.
I have been hearing almost for Six months so much good about this book from Deeba and Meeta I had to buy it.
And I have to tell you I curse my self for not buyin them early. It is filled with so much good recipes, that If there were people to eat all the food I make I would have made atleast 10 recipes in one go. But alas I can't do that as we ar ejust with three.

In the book it is written, it is not a traditional tooth-breaking Italian biscuit but a softer, frindlier version. Still it counts as biscotti because it is baked twice: once as a log and then sliced into thin biscuits.
And it just reading the above I thought why not make them and must say they taste realy good and you indeed don't break your tooth while you eat them.

While I was mixing the dough my kitchen was smelling like it was christmas time baking, with the ginger and orange etc..........

Makes 25.
80 gm unsalted butter
110 gm caster sugar
2 eggs lightly beaten
1 tsp brandy ( I added double)
grated zest of 11/2 oranges
150 gm plain flour, plus extra for dusting
1/2 tsp ground giner
1/4 tso salt
80 gm of shelled pistachio nuts
60 gm stem ginger in syrup, drained and roughly chopped.

1. Line a baking tray with baking parchment.
2. Using a electric mixer ( or good spatula and both your hands) cream the butter and sugar, together untill they lighten in colour and texture. Gradually add the eggs, beating well after each addition, stir in the brandy and orange zesrt, followed by the flour, groud giner and salt.
Lastly fold in the pistachios and ginger.
3. Lightly dust the lined baking tray with flour and spoon the mixture on to the tray. Leave to rest in the fridge for about 30 minutes so it firms up a little.
Preheat the oven to 10°c/Gas mark 3.
4. Take the dough out of the fridge and using your hands and a bitr of extra flour, form a log shape about 25 cm long.
It does not need to be perfec, as the mix will spread during baking.
Bake for 20 minutes, then remove from the oven and leave to cool.
At this point the log will be partially baked and still quiet soft. Adjust the oven temperature to 130° c/ Gas Mark 1/2.
5. Once the log has cooled down, use a serated knife to cut it across into slices 1 cm thick.
Lay them flat on the baking tray and return to the oven for about 40 minutes, untill srisp,
Rempve and leave to cook.
Store in a sealed container.