Best Orange And Almond Biscotti Recipes

Orange and Almond Biscotti image

Yield Makes 60

Number Of Ingredients 9

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

Steps:

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 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.)

Biscotti All'arancia E Mandorle (Orange and Almond Biscotti) image

Provided by Maureenie

Categories Dessert

Time 1h55m

Yield 60 biscotti, 60 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour
4 teaspoons baking powder
1 cup sugar
7 tablespoons unsalted butter, room temperature
3 large eggs
3/4 cup blanched almond, chopped (about 3 1/2 ounces)
1/2 cup candied orange peel, finely chopped
3 tablespoons orange liqueur or 3 tablespoons brandy
1 large egg yolk, beaten to blend

Steps:

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.