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Orange-Almond Biscotti
This recipe is courtesy of Barbara
Hodder, a personal chef and caterer located in Ottawa,
Canada. She shared the following with us:
Passion for food
and cooking: "Currently, my food horizons
are expanding, as not only am I a gourmand at
heart, but I am also a personal chef, caterer,
food writer and restaurant critic, and soon I
hope to publish my first book." |
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Preparation Time: About 1.5 hours
Servings: about 42
Ingredients:
2 cups (10 ounces) unbleached all-purpose
flour
1 teaspoon baking powder
¼ teaspoon salt
4 tablespoons (½ stick) unsalted butter, softened,
but still cool
1 cup (7 ounces) sugar
2 large eggs
½ teaspoon vanilla extract
¼ teaspoon almond extract
¾ cup whole almonds with skins, toasted, cooled,
and chopped coarse
2 teaspoons minced zest from 1 orange
Directions:
- Adjust an oven rack to the middle
position and heat the oven to 350 degrees. Line a
large baking sheet with parchment paper or spray it
with non-stick cooking spray. Whisk the flour, baking
powder and salt together in a medium bowl; set aside.
- By hand or with an electric mixer,
cream the butter and sugar until light and smooth,
about 2 minutes. Beat in the eggs one at a time, then
the extracts. Stir in the almonds and orange zest.
Sprinkle the dry ingredients over the egg mixture,
then fold until the dough is just mixed.
- Halve the dough and turn both
portions onto the prepared baking sheet. Using floured
hands, quickly stretch each portion of dough into
a rough 13x2-inch loaf. Place the loaves about 3 inches
apart on the baking sheet; pat each one smooth. Bake
until the loaves are golden and just beginning to
crack on top, about 35 minutes, rotating the pan halfway
through the baking time. Remove the baking sheet from
the oven and place it on a wire rack.
- Cool the loaves for 10 minutes;
lower the oven temperature to 325 degrees. Using a
wide metal spatula, transfer the loaves to a cutting
board. With a serrated knife, cut each loaf diagonally
into 3/8-inch thick slices. Lay the slices about ½
inch apart on the baking sheet, cut side up, and return
them to the oven. Bake, turning over each cookie halfway
through baking, until crisp and golden brown on both
sides, about 15 minutes. Transfer the biscuits to
a wire wrack and cool completely.
Biscotti can be stored in an air-tight
container for up to 2 weeks.
Gourmet Food Recipe: Orange-Almond
Biscotti
Thank you, Barbara!
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