Tuesday, January 24, 2017

Orange Almond Biscotti

We used to  make many varieties of biscotti for our catering business and pastry shop.
Since I have retired, I have not baked much except for the holidays and for entertaining.

This past Christmas I baked one of my favorites, Orange Almond Biscotti.

Today, Biscotti, is another term for "cookie" in Italy.  However, here in the
U.S., biscotti usually refers to the twice baked, dry biscuit.  Biscotti are wonderful dipped
in wine or with coffee or tea at the end of a meal or in the afternoon.....ok, for breakfast
as well!!

The traditional Italian biscotti  (twice-baked biscuit)  recipe does not have any fat.  However,
there are now many variations on the Italian biscotti and the recipes can call for butter, oil, milk,
cream, along with any flavoring imaginable!

Here is my recipe for Orange Almond Biscotti:

1-1/2 C. slivered almonds
1 C. sugar
2 C. all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. almond extract
1 T. orange zest, chopped
3 eggs

1.  Process 3/4 C. almonds with the sugar til fine.  Combine in a bowl with remaining almonds,
flour, baking powder and baking soda.
2.  In mixer, beat extract, eggs and zest.  Slowly add almond mixture and blend well.
3.  Turn dough out onto lightly floured board.  Using scraper, turn dough over on itself, adding
small amounts of flour as needed.  But be careful not to add to much flour or it will alter this

4.  Divide dough in half and roll each into a 15" log, flatten to 2-1/2" wide.  Brush tops and sides
with beaten egg and sprinkle with bakers sugar. (Coarse sugar available at bakery supply and restaurant supply stores)

5.  Place on parchment lined sheets and bake 350* for 10-12 minutes, turn pan and bake additional
2-4 minutes, til golden brown.

6.  Let rest and cool 15 minutes.  Cut diagonally into approximately 3/4" wide slices and bake again
2 minutes, turn each piece over and bake additional 2 minutes.

TIP:  Be sure to stay close to the oven for the final 2 minutes of baking.  I heard the dryer buzzer
         and ran to gather the sheets and over-baked the biscotti!!!  (those 2 minutes fly by!)

Hope you  find time to try this recipe.....guaranteed yummy, not too sweet.

Coming up next:  Biscotti Regina (Sesame Cookies)

No comments:

Post a Comment