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    • #238196
      Avatar for LissLiss
      Keymaster

      Almond Orange Biscotti

      1 1/2 C. sugar
      3 eggs
      1/3 C. melted butter, cooled
      1 C.

      lightly toasted, coarsely chopped almonds
      2 T. Grand Marnier (or other orange-flavored liqueur)
      1/8 C. chopped, candied orange peel or 3 tablespoons finely grated
      orange zest
      3 1/2 C.

      all-purpose flour
      1 1/2 tsp. baking powder

      Beat the egg yolks with 3/4 cup sugar until light and sugar is
      dissolved. Stir in the melted butter, nuts, Grand Marnier and candied
      orange. In a separate bowl, beat the egg whites until they just begin
      to form peeks and gradually beat in remaining 3/4 cup sugar until
      whites form stiff peaks.

      Sift flour and baking powder together and alternately fold 1/3 of
      flour and egg white mixtures into yolks until well combined. Dough
      will be firm and slightly sticky. If dough is too soft, add more
      flour.

      With floured hands, divide dough into two logs, about 1 1/2 inches in
      diameter. Arrange logs on a buttered or parchment-lined baking sheet
      and bake in a preheated 325?F. oven for 20-25 minutes or until logs
      are lightly brown and firm to the touch.

      Remove from oven and let logs cool on baking pan on a rack for 10
      minutes. On a cutting board, cut logs crosswise on the diagonal into
      1/2 -inch widths. Arrange biscotti cut side down on baking pan and
      bake for 5-7 minutes on each side or until biscotti are very lightly
      browned and crisp.

      Cool on racks and store air-tight.

      Makes 36 biscotti.

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