Post by Sylvia on Jun 3, 2009 4:15:40 GMT -6
This is a recipe given to me many years ago my an American friend - Faith thanks for the memories and the recipe. I didn't have the cup measurements then, but have now.
Orange Biscotti
Preheat oven to 170oC/325°F
24 Biscuits
1/4 cup butter (sorry, no substitutes)
3/4 cup white sugar
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 blood orange
2 tablespoons honey
1/2 teaspoon almond extract
2 eggs
1/4 teaspoon salt
1/2 cup white chocolate chips
1/2 cup chopped pecans
In large mixer bowl, add sugar, butter and honey.
Grate the peel from the blood orange using the large side of your cheese grater. Please take care not to grate the pith (the white layer between peel and fruit). Add grated peel to mixer bowl.
Cut orange in half and squeeze juice out of both halves; add to bowl.
Cream all together till light and fluffy.
Add almond extract and then both eggs, one at a time, beating well after each.
Sift together flour, baking powder and salt. Gradually blend into creamed mixture.
With wooden spoon, stir in chopped pecans and white chocolate chips.
Dough will be slightly sticky.
Turn out onto lightly floured surface and divide into two halves.
Using your hands, roll one half into a 10-12 inch log and place lengthwise on greased cookie sheet.
Gently flatten log into a long rectangle about 2-1/2 inches wide.
Repeat with second half of dough, leaving about 3 inches between flattened logs on cookie sheet.
Bake for 20 minutes in preheated oven, or until a pale gold colour.
Remove from oven but leave logs on baking sheet till cool enough to handle.
Gently transfer to cutting board and slice each log on a diagonal into 1-inch wide slices.
Return to baking sheet and arrange so that there is a little space between each cookie.
Return to the oven and bake for 10 minutes, then turn each cookie over to expose the opposite cut side and bake for 10 minutes more or until golden and crisp.
If you want your biscotti slightly crisper, (I like them crisp, but the DH, likes them mmm softish, so I remove half) then bake for an extra 5 minutes.
Sylvia
PS - Dunk these crisp biscuits in hot chocolate and mmm....
Orange Biscotti
Preheat oven to 170oC/325°F
24 Biscuits
1/4 cup butter (sorry, no substitutes)
3/4 cup white sugar
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 blood orange
2 tablespoons honey
1/2 teaspoon almond extract
2 eggs
1/4 teaspoon salt
1/2 cup white chocolate chips
1/2 cup chopped pecans
In large mixer bowl, add sugar, butter and honey.
Grate the peel from the blood orange using the large side of your cheese grater. Please take care not to grate the pith (the white layer between peel and fruit). Add grated peel to mixer bowl.
Cut orange in half and squeeze juice out of both halves; add to bowl.
Cream all together till light and fluffy.
Add almond extract and then both eggs, one at a time, beating well after each.
Sift together flour, baking powder and salt. Gradually blend into creamed mixture.
With wooden spoon, stir in chopped pecans and white chocolate chips.
Dough will be slightly sticky.
Turn out onto lightly floured surface and divide into two halves.
Using your hands, roll one half into a 10-12 inch log and place lengthwise on greased cookie sheet.
Gently flatten log into a long rectangle about 2-1/2 inches wide.
Repeat with second half of dough, leaving about 3 inches between flattened logs on cookie sheet.
Bake for 20 minutes in preheated oven, or until a pale gold colour.
Remove from oven but leave logs on baking sheet till cool enough to handle.
Gently transfer to cutting board and slice each log on a diagonal into 1-inch wide slices.
Return to baking sheet and arrange so that there is a little space between each cookie.
Return to the oven and bake for 10 minutes, then turn each cookie over to expose the opposite cut side and bake for 10 minutes more or until golden and crisp.
If you want your biscotti slightly crisper, (I like them crisp, but the DH, likes them mmm softish, so I remove half) then bake for an extra 5 minutes.
Sylvia
PS - Dunk these crisp biscuits in hot chocolate and mmm....