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1
Preheat oven to 350F (180C).
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2
Line 2 large, heavy baking sheets with aluminum foil.
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3
Lightly butter foil.
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4
Combine cream, granulated sugar, brown sugar and butter in a heavy saucepan.
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5
Cook over medium heat, stirring constantly, just until sugars dissolve and butter melts.
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6
Add almonds, flour, ginger, and orange and lemon zests.
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7
Bring mixture to a boil, stirring constantly.
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8
Remove from heat.
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9
Drop 1 tablespoon batter (batter will be runny) onto a prepared baking sheet.
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10
Repeat five times, spacing cookies 3 inches apart.
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11
Repeat with second baking sheet.
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12
Bake until deep brown, about 10 minutes.
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13
Remove from oven.
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14
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.
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15
Slide foil off sheets.
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16
Line the same sheets with new foil, butter foil and repeat with remaining batter.
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17
Cool cookies completely on the foil.
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18
Carefully peel cookies off foil and arrange them smooth-side up on the baking sheets.
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19
Spoon 1 teaspoon of the hot chocolate coating in center of each and, using a small icing spatula or knife, spread to edges.
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20
Refrigerate until chocolate is set, about 30 minutes.
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21
Store layered between waxed paper in airtight container in refrigerator for up to 2 weeks.
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22
CHOCOLATE COATING: Combine chocolate and shortening in top of double boiler.
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23
Melt over (not touching) water just until smooth, stirring occasionally.
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24
Remove from heat.
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25
Alternatively, melt chocolate and shortening in heatproof bowl placed over (not touching) simmering water.
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26
Dip one flat side of biscotti into warm chocolate or spread like icing.
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27
Refrigerate until chocolate sets.
