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Biscotti, Orange (D, TNT)
Source: Chef John Ash
Yield: 36

3 large eggs, separated
1-1/2 cups sugar
1/3 cup melted butter, cooled
1 cup lightly toasted, coarsely chopped almonds
2 tablespoons orange flavor liqueur
1/8 cup chopped, candied orange peel or 3 tablespoons finely grated orange zest
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder

Preheat oven to 325°F.

Beat the egg yolks with 3/4 cup sugar until light and the sugar is dissolved.

Stir in the melted butter, nuts, orange liqueur, and candied orange.

In a separate bowl, beat the egg whites until they just begin to form peaks and then gradually beat in the remaining 3/4 cup sugar until the whites form stiff peaks.

Sift flour and baking powder together and alternately fold one-third of flour and one-third of the egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour.

With floured hands, divide dough into two logs approximately 1-1/2" in diameter.

Arrange logs on a buttered or parchment lined baking sheet and bake in a preheated 325°F oven for 20-25 minutes or until logs are lightly brown and firm to the touch. Remove from oven and let logs cool on baking pan on a rack for 10 minutes.

On a cutting board, cut logs crosswise on the diagonal into 1/2" widths.

Arrange biscotti cut side down on baking pan and bake for 5-7 minutes on each side or until biscotti are very lightly browned and crisp. Cool on racks and store airtight.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A