Perfectly crisp Italian biscotti cookies that are flavored with bright orange zest and warm vanilla.
I made biscotti!
This is exciting stuff!
I have always thought of biscotti as this hard brick-throw against the wall-bruise you up-cement kind of cookie.
Ahh, but that was until I discovered this recipe.
Fragrant flavors of almond throughout and a burst of bright citrus peel haharmoniously come together to form a glorious morning bite with a warm cup of tea. Firm but not tooth-chipping, this Italian biscuit has all the right bells to win over any biscotti skeptic.
This was a first for me, as you can tell. So I do have some quirks to workout for the next time (ahem-cutting...ya...uneven-ish enough?), but I was so excited to make this-I had to share!
Looking for easier holiday cookies to bake? Try my Italian wedding cookieswhich are so easy to whip up!
Almond-Orange Biscotti
LittleFerraroKitchen.com
Perfectly crisp Italian biscotti cookies that are flavored with bright orange zest and warm vanilla.
Ingredients
- 3 ¼ c all purpose flour
- 1 Tb baking powder
- ⅓ teaspoon salt
- 1 ½ c sugar
- 10 Tb 1 ¼ sticks unsalted butter, melted
- 3 large eggs
- 1 Tb vanilla extract
- 1 Tb orange liqueur
- 1 Tb orange zest about half the orange
- 1 c whole almonds toasted and sliced
- 1 egg white for egg wash
Instructions
- Position rack in center of oven and preheat to 350°F and line baking sheet with parchment paper.
- Sift flour, baking powder and salt into medium bowl.
- Mix sugar, melted butter, 3 eggs, vanilla extract, orange liqueur and zest in large bowl. Add flour mixture to egg mixture and stir with spatula until well blended. Mix in almonds.
- Divide dough in half. Using floured hands, shape each dough half into 13 ½-inch-long, 2 ½-inch-wide log. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Transfer both logs to prepared baking sheet, spacing apart. (They spread.)
- Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
- Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
- *This is where I need to fix my quirks-I think I made my logs a little too thick, causing the middle to not cook as evenly as needed. I cooked mine for an extra 10-15 minutes. Next time I will not make them as "thick".
- Transfer logs to work surface and discard parchment paper. Using a serrated knife, cut logs on a diagonal into ½-inch-wide slices. (I'll practice more next time!) Arrange slices, cut side down, on same baking sheet.
- Bake for 12 minutes.
- Turn biscotti over and bake until just beginning to color, about 8 minutes. Transfer to rack and cool.
Notes
Adapted from Smitten Kitchen
Nutrition
Calories: 132kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 22mgSodium: 53mgPotassium: 82mgFiber: 1gSugar: 9gVitamin A: 118IUVitamin C: 0.2mgCalcium: 30mgIron: 1mg
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Enjoy!
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