Biscotti All'Arancia E Mandorle (Orange And Almond Biscotti)
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 cup sugar
- 7 tablespoons unsalted butter, room temperature
- 3 large eggs
- 3/4 cup blanched almond, chopped (about 3 1/2 ounces)
- 1/2 cup candied orange peel, finely chopped
- 3 tablespoons orange liqueur or 3 tablespoons brandy
- 1 large egg yolk, beaten to blend
- Preheat oven to 350u0b0F
- Line 3 baking sheets with waxed paper. Lightly flour waxed paper.
- Sift flour and baking powder into medium bowl.
- Beat sugar and butter in large bowl until blended.
- Add eggs, 1 at a time, beating until fluffy.
- Mix in nuts and candied orange peel.
- Add flour mixture and liqueur; beat until well blended.
- Spoon dough out onto 1 prepared baking sheet, pressing to form 12-inch-long rectangle, about 5 inches wide (dough will be very soft). Place in freezer until firm, about 30 minutes.
- Cut chilled dough lengthwise into 3 strips.
- Shape each strip on lightly floured surface into 12-inch-long, 1 and 1/2-inch-wide and 1-inch-high log.
- Transfer logs to remaining 2 prepared sheets, 1 log on 1 sheet and 2 logs on second sheet, spacing 2 inches apart.
- Brush logs with egg yolk.
- Bake until golden and firm to touch (dough will spread), about 30 minutes.
- Cool completely on baking sheets. Reduce oven temperature to 325u0b0F
- Using serrated knife, cut logs into 3/4-inch-wide diagonal slices.
- Stand biscotti slices upright on 2 heavy large baking sheets.
- Bake until biscotti are pale golden, about 25 minutes.
- Transfer to racks and cool.
allpurpose, baking powder, sugar, unsalted butter, eggs, blanched almond, candied orange peel, orange liqueur, egg yolk
Taken from www.food.com/recipe/biscotti-allarancia-e-mandorle-orange-and-almond-biscotti-304116 (may not work)