SICILIAN ORANGE-NUT BISCOTTI

SICILIAN ORANGE-NUT BISCOTTI image

Yield Serves 6-8

Number Of Ingredients 9

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1-1/4 c. flour (preferably, unbleached)
1/2 c. sugar (preferably organic)
1/2 t. baking soda
pinch of salt
2 medium eggs (preferably organic)
2 T. orange peel (or 1/2 t. orange oil)
1/2 t real vanilla
1/2 t. anise seed
1 c. toasted, chopped hazelnuts

Steps:

In a mixing bowl, combine 1-1/4 c. flour, 1/2 c. sugar, 1/2 t. baking soda and a pinch of salt. In a smaller bowl, whisk together 2 medium eggs, 2 T. orange peel (or 1/2 t. orange oil), 1/2 t real vanilla and 1/2 t. anise seed. Stir this mixture into dry ingredients. Add 1 c. toasted, chopped hazelnuts and mix well. Divide dough in halves or thirds. Shape into logs on a well-floured surface. Transfer to a baking sheet that is lined with parchment or sprayed with Pam. Bake in a 300 deg. preheated oven for 20 minutes. Logs should be firm and very lightly browned. Cool at least 5 minutes, cut into 3/4" diagonal slices and return to oven, baking an additional 15 minutes. Cool on rack.