BISCOTTI ALL'ARANCIA E MANDORLE (ORANGE AND ALMOND BISCOTTI)
From cookiesfromitaly.com. Can be prepared 1 week ahead and stored in the refrigerator until ready to bake. Store in an airtight container. These biscotti have a great and unusual flavor with the orange and almond combination!
Provided by Maureenie
Categories Dessert
Time 1h55m
Yield 60 biscotti, 60 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 62.8, Fat 2.6, SaturatedFat 1, Cholesterol 17.6, Sodium 28.7, Carbohydrate 8.6, Fiber 0.4, Sugar 3.5, Protein 1.4
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