Biscotti Allarancia E Mandorle Orange And Almond Biscotti Food

ALMOND AND ORANGE BISCOTTI (BISCOTTI CON MANDORLE ED ARANCE)

Steps:

• Cream together butter, sugar, orange rind and vanilla until light and fluffy.
• Sift the flour, baking powder and salt. Slowly begin adding the dry ingredients to the creamed butter mixture until well combined.
• Slowly add the beaten eggs and Amaretto. Gently add the sliced almonds and mix well.
• Place the dough on a floured worktop and shape into a long flat log shape about 4" wide and the length of the cookie sheet. (I used a silicone mat so the biscotti do not stick, but you can use parchment paper if you don't have one.)
• Bake in preheated oven about 45 minutes (turn once during baking), or until lightly browned. Remove from oven and cool slightly, then cut 1/2" slices at a slight angle (if you'd like longer cookies) using a serrated knife.
• Place cut side down back on the cookie sheet and bake for another 15 to 20 minutes.

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.

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.)

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 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.

DOUBLE CHOCOLATE & ORANGE BISCOTTI

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.
• Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).
• Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.
• Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.