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- Biscotti all'Arancia e Mandorle
- (Orange and Almond Biscotti)
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- Ingredients:
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3 cups all purpose flour
4 teaspoons baking powder
1 cup sugar
7 tablespoons unsalted butter, room temperature
3 large eggs
3/4 cup chopped blanched almonds (about 3 1/2 ounces)
1/2 cup finely chopped candied orange peel
3 tablespoons orange liqueur or brandy
1 large egg yolk, beaten to blend
Directions:
Preheat oven to 350° F.
Line 3 baking sheets with waxed paper. Lightly flour waxed paper.
Sift flour and baking powder into medium bowl.
Beat sugar and butter in large bowl until blended.
Add eggs, 1 at a time, beating until fluffy.
Mix in nuts and candied orange peel.
Add flour mixture and liqueur; beat until well blended.
Spoon dough out onto 1 prepared baking sheet, pressing to form 12-inch-long rectangle, about 5 inches wide (dough will be very soft). Place in freezer until firm, about 30 minutes.
Cut chilled dough lengthwise into 3 strips.
Shape each strip on lightly floured surface into 12-inch-long, 1 and 1/2-inch-wide and 1-inch-high log.
Transfer logs to remaining 2 prepared sheets, 1 log on 1 sheet and 2 logs on second sheet, spacing 2 inches apart.
Brush logs with egg yolk.
Bake until golden and firm to touch (dough will spread), about 30 minutes.
Cool completely on baking sheets. Reduce oven temperature to 325° F.
Using serrated knife, cut logs into 3/4-inch-wide diagonal slices.
Stand biscotti slices upright on 2 heavy large baking sheets.
Bake until biscotti are pale golden, about 25 minutes.
Transfer to racks and cool. (Can be prepared 1 week ahead. Store in airtight container.) Makes 60.
That's it!
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