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Orange Almond Biscotti
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup sugar
4 teaspoons grated orange zest
1 teaspoon almond extract
1 cup whole toasted almonds
Makes 4 1/2 Dozen Cookies
Preheat the oven to 325 F. Grease and flour a large baking sheet. Sift together the flour, baking powder, baking soda and salt. Set aside.
Beat the eggs and sugar in a large bowl with an electric mixer, until light and creamy. Beat in the orange zest and almond extract. Stir in the dry ingredients, then the almonds.
Divide the dough in half and shape into 2 (14 x 1 1/2 inch) logs, smoothing the tops and sides with a rubber spatula. Place the logs about 4 inches apart on the baking sheet and bake for 30 minutes, or until firm and golden brown. Remove the logs from the oven and let cool for 10 minutes. Reduce the oven heat to 275 F.
Transfer the logs to a cutting board and cut diagonally into 1/2 inch slices, using a serrated knife. Stand the slices vertically on end about 1/2 inch apart on the baking sheet. Bake for 30 minutes. Transfer to wire racks to cool. The biscotti will keep in a tightly sealed container for 3-4 weeks.
If you're a chocoholic like me, you'll love this version of the Orange Almond Biscotti: Melt 8 ounces of semisweet chocolate in a double boiler. Dip on side of the cooled biscotti into the chocolate and place on a wire rack for an hour to let the chocolate firm up.
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