Almond And Orange Biscotti Biscotti Con Mandorle Ed Arance Food

ORANGE ALMOND BISCOTTI

Steps:

• Preheat oven to 350 F.
• Lightly toast almonds on a baking sheet for 10 minutes. Allow to cool.
• Whisk together eggs, egg yolk, sugar and vanilla until sugar dissolves.
• In a separate bowl, stir together flour, baking powder, zest, cinnamon and salt (no need to sift). Add to egg mixture and stir in. Stir in almonds.
• Divide dough in half and shape each into a log on a lightly floured surface. Logs should be 15 inches long. Place each cookie log on a greased or parchment-lined baking sheet and press down with the heel of your hand to flatten slightly.
• Brush tops of the biscotti dough with egg wash and bake for 25 minutes, rotating pan in the oven halfway through baking. Remove from heat and allow to cool for 15 minutes.
• Reduce oven temperature to 325 F.
• Biscotti is easiest to slice while warm. Using a chef's knife, slice biscotti on an angle into 1/2- inch slices. Place face down on an ungreased baking sheet. Return cookies to oven for 20 minutes, or until they just start to colour a bit on the edges. They will feel soft when they come out of the oven, but will harden as they cool.
• Eat as you like.Biscotti store up to a month in an airtight container.

ORANGE ALMOND BISCOTTI II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
• In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
• Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

ORANGE-ALMOND BISCOTTI

Steps:

• Heat oven to 350°F.
• Stir together sugar, butter, orange peel and eggs vigorously in large bowl until creamy and well blended. Stir in flour, baking powder, salt and almonds. Shape half of the dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet.
• Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
• Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet to wire rack. Cool completely.

ORANGE ALMOND BISCOTTI

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Mix the flour, sugar, baking soda and salt with an electric mixer in a medium bowl. Add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extract, orange zest and almonds, mixing to make a somewhat sticky dough.
• Turn the dough out onto a floured board and knead just until it comes together. Halve the dough and shape into 2 logs, approximately 12 by 2 inches. Transfer the logs the prepared pan, spacing them about 3 inches apart. Brush the dough all over with the beaten egg and sprinkle with sanding sugar, if desired. Bake until they are firm and golden in color, about 45 minutes. Transfer the logs with a metal spatula to a cutting board and cool for a few minutes.
• Cut the logs with a serrated knife on an angle into 1/2-inch slices. Lay them cut side down on the pan. Return to the oven and bake until golden brown on 1 side, about 10 minutes. Remove from oven, flip biscotti and continue to bake until golden, about 10 minutes more. Transfer to a rack to cool.
• Store biscotti for up to 2 weeks in an airtight container.
• Cook's Note: These biscotti are traditional and very crunchy. They are made for dunking.
• Tip: Serve with Kahlua Eggnog.

BISCOTTI ALL'ARANCIA E MANDORLE (ORANGE AND ALMOND BISCOTTI)

Steps:

• Preheat oven to 350°F
• 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 325°F
• 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.

ORANGE AND ALMOND BISCOTTI

Steps:

• Preheat oven to 350°F. 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 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 325°F.
• 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. (Can be prepared 1 week ahead. Store in airtight container.)

CHEF JOHN'S ALMOND BISCOTTI

Steps:

• Whisk flour, baking powder, and salt together in a mixing bowl.
• Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
• Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
• Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
• Transfer biscotti to a cooling rack; let cool to room temperature.

ALMOND-ORANGE BISCOTTI

Steps:

• Beat the egg yolks with 3/4 cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier and candied orange.
• In a separate bowl beat the egg whites until they just begin to form peeks and gradually beat in remaining 3/4 cup sugar until whites form stiff peaks.
• Sift flour and baking powder together and alternately fold 1/3 of flour and 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 inches in diameter. Arrange logs on a buttered or parchment lined baking sheet and bake in a preheated 325 degree 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 inch 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.

THE BEST ALMOND BISCOTTI

Steps:

• Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
• Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
• Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
• Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
• Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.