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Orange Almond Biscotti Recipe

This recipe provides instructions for making orange almond biscotti. The biscotti are made by baking dough logs, then slicing and baking the slices to dry them out. The ingredients include almonds, eggs, sugar, flour, orange zest and cinnamon. The biscotti are described as practically indestructible cookies that are enjoyed with coffee or tea.

Uploaded by

Rosatya Imanuela
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65 views2 pages

Orange Almond Biscotti Recipe

This recipe provides instructions for making orange almond biscotti. The biscotti are made by baking dough logs, then slicing and baking the slices to dry them out. The ingredients include almonds, eggs, sugar, flour, orange zest and cinnamon. The biscotti are described as practically indestructible cookies that are enjoyed with coffee or tea.

Uploaded by

Rosatya Imanuela
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Like any good biscotti, these cookies are practically

indestructible. Enjoy them with a warm cup of coffee or


tea.
Preparation time:
Cooking time:
Yield: 48
Ingredients
Orange Almond Biscotti

1 1/2 cups whole almond

5 egg

1 egg yolk

2 1/2 cups sugar

1 teaspoon vanilla extract

3 1/2 cups all purpose flour

1 teaspoon baking powder

1 tablespoon orange zest

1/2 teaspoon cinnamon

dash of salt

1 egg, with 2 tbsp cold water for egg wash


To Assemble

Directions
Orange Almond Biscotti

1. Preheat oven to 350 F.

2. Lightly toast almonds on a baking sheet for 10


minutes. Allow to cool.
3. Whisk together eggs, egg yolk, sugar and vanilla until
sugar dissolves.

4. In a separate bowl, stir together flour, baking powder,


zest, cinnamon and salt (no need to sift). Add to egg
mixture and stir in. Stir in almonds.

5. Divide dough in half and shape each into a log on a


lightly floured surface. Logs should be 15 inches long.
Place each cookie log on a greased or parchment-
lined baking sheet and press down with the heel of
your hand to flatten slightly.

6. Brush tops of the biscotti dough with egg wash and


bake for 25 minutes, rotating pan in the oven halfway
through baking. Remove from heat and allow to cool
for 15 minutes.

7. Reduce oven temperature to 325 F.

8. Biscotti is easiest to slice while warm. Using a chefs


knife, slice biscotti on an angle into 1/2- inch slices.
Place face down on an ungreased baking sheet.
Return cookies to oven for 20 minutes, or until they
just start to colour a bit on the edges. They will feel
soft when they come out of the oven, but will harden
as they cool.
To Assemble

1. Eat as you like. Biscotti store up to a month in an


airtight container.

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