January 15, 2012

Orange-Almond Biscotti

This has got to be one of my favorite biscotti recipes. For those of you who have never made it, biscotti is an italian cookie that is baked in a loaf, sliced, then baked again. Biscotti means twice baked, so expect a very crunchy cookie. They are great with tea, coffee, or simply dipped in chocolate! These cookies are filled with bright bits of orange zest and crunchy nuggets of almonds. They make wonderful gifts, but they also stay fresh for about a week if you want to eat them all (don't feel too guilty because they are almost fat free!).

2 Cups Flour
1 tsp Baking Powder
1/4 tsp Salt
1/2 Stick Butter, Softened but Cool
1 Cup Sugar
2 Eggs
1/2 tsp Vanilla
1/4 tsp Almond Extract
3/4 Cup Whole Almonds with Skins
2 T Orange Zest

Toast the almonds. Once cool, chop coarsely.

Heat oven to 350F. Line a baking sheet with parchment.

Whisk the flour, baking powder, and salt together. Cream the butter and sugar together until light and smooth. Beat in the eggs one at a time, then beat in the vanilla and almond extracts. Stir in the almonds and zest. Fold in the dry ingredients.

Halve the dough and turn both portions onto the prepared tray. Quickly form each into roughly 13x2" loaves. Bake for 30-35 minutes or until cooked through.

Cool the loaves for 10 minutes and lower the oven temperature to 325F. Slice into 3/8" thick slices, then bake for 15 minutes. They will harden more as they cool.

Makes 36
Recipe Adapted from Cooks Illustrated

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