Almond Biscotti With Orange Rind
- 1 23 cups all-purpose flour
- 12 teaspoon baking soda
- 14 teaspoon salt
- 2 large eggs
- 1 tablespoon almond liqueur, of some type
- 2 teaspoons vanilla extract
- 34 cup sugar
- 1 12 cups toasted almonds, slices or slivers
- 2 tablespoons orange rind or 1 orange, rind of
- 14 cup turbinado sugar
- Preheat oven to 350 degrees.
- Set rack at middle.
- Toast almonds and allow to cool, break almonds into small pieces.
- Line baking sheet or oblong tart pan with parchment paper (I prefer using the rectangular tart pans with removable bottoms).
- In a medium size bowl mix the flour, baking soda, and salt together and set aside.
- In the bowl of an electric mixer with the paddle attached, mix the eggs, sugar, flavoring agents together for at least 5 minutes at medium speed.
- SLOWLY add the dry ingredients in the bowl to the egg mixture.
- JUST INCORPORATE the dry ingredients, do not overmix.
- Add the almonds to the bowl, mixing only long enough to incorporate.
- DO NOT OVERMIX.
- DOUGH SHOULD BE STICKY.
- Remove dough from bowl and place onto lightly floured work surface.
- Flour hands and top of dough.
- Form dough into 2 round logs, about 8-12 inches long.
- Place dough onto a sheet of parchment paper onto which the turdinado sugar has been sprinkled.
- Roll the dough logs in the sugar and then place on the baking sheet lined with parchment paper or one log in each rectanglular tart pan lined with parchment paper.
- Bake at 350 degrees for EXACTLY 35 minutes.
- Remove from oven and allow to cool for 10 minutes.
- Slice each log into 1/2- 3/4 inch thick slices on an angle.
- Lay slices down on a wire rack that can be placed in the oven.
- Bake the slices at 300-325 degrees for another 8-10 minutes or until lightly browned (very lightly),.
- Remove from oven and cool.
flour, baking soda, salt, eggs, almond liqueur, vanilla, sugar, almonds, orange rind, turbinado sugar
Taken from www.food.com/recipe/almond-biscotti-with-orange-rind-110760 (may not work)