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Almond-orange biscotti

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Ingredients/Components

sugar
almond extract - 1/4 tsp
baking powder - 1/4 tsp
pinch of salt - 1 item
vegetable oil - 1 Tbsp
all-purpose flour
eggs, slightly beaten - 3 item
coarsely chopped almonds - 1/2 c
finely grated zest of 1 orange
vegetable shortening and flour for baking sheet - 1 item

How to make almond-orange biscotti:

Preheat oven to 350°. Grease and flour a baking sheet. Shake off excess. In a large bowl, sift flour, sugar, baking powder and salt together. Make a well in center of mixture. To the well, add remaining ingredients. With your hands, work dry mixture with liquid until a dough has been formed. Divide the dough in half.

On a lightly floured surface, shape dough into 2 flat-bottomed cylinders, 1 inch high, 2 1/2 inches wide and 8 inches long. Remove each to baking sheet. Bake for 30 to 35 minutes until lightly colored on top. Remove from oven and cool slightly.

Holding a long sharp knife by the handle and tip, cut cylinders diagonally into 3/4-inch slices. Carefully place slices back on baking sheet, cut sides down; return to oven for 15 minutes more and bake until sides are golden and Biscotti have dried a bit. Remove from oven and cool on wire racks. The Biscotti should be somewhat hard and crunchy. Yield: 20 to 24 Biscotti. If you love chocolate, add some chocolate chips!

These are really expensive in gourmet shops, but so easy to make! Recipe originated in Italy.

Recipe categories: Desserts, Cookie and brownie, Biscotti.

Rating:

4.1

Average rating: 4.1, total votes: 8

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graham cracker crumbs, sugar, chopped pecans, evaporated milk, oil