Orange And Almond Biscotti Food

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.

NUTTY ORANGE BISCOTTI

Steps:

• In a large bowl, beat the eggs and sugar together at high speed with an electric mixer until foamy, about 5 minutes. Add the orange zest and juice, oil, almond extract and vanilla extract, beating until blended. Sift the flour and baking powder together and add to the egg mixture, beating well. Fold in the almonds by hand. Remove the dough to plastic wrap, wrap and freeze until firm, about 30 minutes.
• Meanwhile, preheat the oven to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Divide the dough in half. Spray your hands lightly with nonstick cooking spray and shape each portion into a 5-by-8-inch log on the baking sheet. Bake until firm, about 25 minutes. Cool the logs on the baking sheet for 5 minutes, then transfer to wire racks to cool completely, about 15 minutes.
• Using a serrated knife, cut each log diagonally into 1/2-inch slices. Return the biscotti to the baking sheets and bake for 15 minutes. Turn the cookies over and bake for 15 more minutes. Cool on wire racks.

ORANGE ALMOND BISCOTTI

Steps:

• Preheat oven to 350°F. Line a sheet pan with parchment paper.
• In a bowl, combine the flour, baking powder, salt, and cornmeal. In another bowl, use a fork or your fingers to rub the orange zest into the sugar.
• In the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the orange sugar and butter until light and creamy. Add the eggs and mix until combined, then increase the speed to medium high and beat for 30 seconds. Add the vanilla and almond extracts.
• Add the dry ingredients and mix until just combined. Add the sliced almonds and mix in gently.
• Divide the dough in two and shape into two logs about 1 ½ inch high onto the prepared sheet pan. Bake for 15 minutes until just turning golden brown. Let cool 30 minutes.
• Transfer the logs to a cutting board and use a serrated knife to cut the logs into cookies ¾ inch wide. Return to the sheet pan and bake for an additional 15 minutes, until the edges turn golden brown. Let cool completely.
• Store biscotti in an air tight container at room temperature for several days.

ORANGE, ALMOND AND APRICOT BISCOTTI

Steps:

• Heat oven to 320 (160C) and line a cookie tray with parchment paper.
• Sift the flour and baking powder in a bowl then stir in the sugar. Add the almonds and apricots.
• Lightly beat the eggs and add to the mixture along with the orange juice and zest. Mix until combined.
• On a well floured surface such as a clean kitchen bench or table roll the mixture out onto a log about 3 ½ inches wide and long enough to fit on you cookie tray, but leaving about 2 inches at each end to allow the log to expand in the oven. As biscotti mix is quite wet you can be really liberal with the flour here, putting down a good ½ a cup or so. Keep your hands well floured to roll and shape the log.
• Bake for 15-18 minutes until a slight golden crust has formed. Remove from the oven and allow to cool on the tray completely.
• Reduce the oven temperature to 300 (150C). Once cooled transfer the log to a cutting board and with a sharp kitchen knife or serrated bread knife, diagonally cut the log into biscuits about ½ an inch in thickness.
• Place the biscuits back on the baking tray and return to the oven and continue to bake for around 10 minutes on each side until lightly golden. Remove from oven and stand on tray for 5 minutes before turning out onto a wire rack to cool completely.

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 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.)

ORANGE, ROSEMARY AND ALMOND BISCOTTI WITH A ZABAGLIONE DIP

Steps:

• For the biscotti, preheat the oven to 180C/160C Fan/Gas 4. Tip the almonds onto a baking tray and roast them for a few minutes until fragrant.
• Using a vegetable peeler, peel off 1cm/½in wide strips of zest from the oranges. Cut the strips into 5mm/¼in pieces. Place in a pan of water and bring to boil for a couple of minutes. Drain and repeat this blanching process 3 times.
• Fill a pan with 150ml/5fl oz water and 300g/10½oz caster sugar and boil the strips of peel until soft. Drain the peel, reserving the liquid.
• Put the orange-flavoured sugary water into a large pan and boil rapidly until caramelised. Carefully pour the mixture onto a non-stick baking tray and cool as quickly as possible, then transfer to the fridge. Once chilled, remove from the baking tray and break it into a blender. Blend until it becomes like fine sugar. Measure out 200g/7oz of this sugar and blend with 100g/3½oz of the flour.
• In a large bowl, mix together the sugar/flour mixture, the remaining 250g/9oz of flour, baking powder and the reamining caster sugar. Add the eggs, rosemary, blanched almonds, dried cranberries and orange peel. Use your hands to mix into a fairly solid dough - some extra flour may be required.
• Split the dough into 2 pieces. Use your hands to roll each piece to a sausage shape about 5cm/2in thick. Place each piece of dough on a lined baking tray and use the palm of your hand to flatten them slightly. Bake for 30 minutes. Remove from the oven, and allow to cool for a few minutes.
• Turn down the oven to 160C/140C Fan/Gas 3. Chop the biscotti on the diagonal into slices about 1cm/½in thick. Separate the slices, place on lined baking trays and bake for another 20 minutes. Transfer to a wire rack to cool.
• While the biscotti are in the oven for the second time, prepare the zabaglione dip. Beat the egg yolks, sugar and cinnamon in a heatproof mixing bowl.
• Once the mixture is pale, place the bowl on top of a pan of simmering water. Add the Marsala wine and liqueur and whisk for about 5 minutes until smooth and creamy. Whip the cream to soft peaks in a separate bowl then fold into the egg mixture.
• Serve the biscotti with the zabaglione dip alongside.

ORANGE ALMOND BISCOTTI (VEGAN)

Steps:

• Preheat oven to 350 degrees F (176 C).
• Melt coconut oil in a large mixing bowl. Add organic cane sugar and whisk thoroughly to combine.
• Add pumpkin puree and vanilla and whisk until completely combined.
• Next add flour, cornmeal, baking powder, salt, and orange zest. Stir until combined, but try not to over-mix.
• Add almonds and stir once more to evenly disperse.
• Use a knife or spatula to divide the dough into two even sections (amount as original recipe is written // adjust if altering batch size). Then using damp hands, form the two portions into long, semi-skinny logs (see photo). Try and make them as uniform in size and shape as possible so they bake evenly.
• Bake the loaves for 25-30 minutes, or until just slightly brown on the edges. Let cool slightly on the baking sheet, then use a serrated knife to gently slice into 3/4-inch pieces. Be very gentle when slicing, especially where the almonds are as they can crumble easily. I discarded (ate) the very end pieces because they were too small and already quite brown.
• Gently turn the biscotti on their sides and return to the oven to bake for another 20 minutes, gently flipping once at the halfway point (10 minutes), to ensure even baking.
• Let cool briefly before enjoying. If dipping in chocolate, add chopped chocolate to a mixing bowl and microwave in 30 second increments until melted, or melt over a double boiler on the stovetop.
• Once the biscotti are slightly cooled, dip one half of the biscotti into the chocolate, use a spoon to spread it slightly, then scrape off the excess.
• Place on a parchment-lined baking sheet to dry. To speed setting, pop in the freezer. Otherwise, let dry at room temperature until completely set.
• Store covered at room temperature for 3-4 days (I found a large jar is ideal). Will keep well-sealed in the freezer for up to 1 month. Enjoy with hot tea, hot toddies, hot chocolate, ginger lattes, or chai latte!

APRICOT AND ALMOND BISCOTTI

Steps:

• Preheat the oven to 325ºF. Position a rack in the center of the oven. Line a baking sheet with parchment paper.
• Remove enough zest from one large orange to make 1 tsp. set aside.
• Squeeze the orange to obtain 2 teaspoons of orange juice.
• Combine the flour and baking powder in a medium bowl and mix together thoroughly.
• In a large bowl with an electric mixer, beat the sugar, butter, eggs, salt, orange zest, orange juice and vanilla for 2 to 3 minutes, until thick and pale.
• Add the flour mixture to the mixing bowl a little bit at a time. Add in the chopped apricots and almonds and mix on medium-low speed until all the ingredients are moistened.
• Let the dough rest a couple of minutes in the mixer bowl.
• Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.
• Spray hands with cooking spray. Divide the dough into two equal pieces, then shape each into a flattened log, about 3 inches wide and 12 inches long. If you are using one baking tray, place logs a few inches apart on the baking sheet so they won't stick together as they bake. If you have two sheets, place one log on each lined baking sheet.
• Bake until dough is firm but gives slightly when pressed, about 20-25 minutes.
• Transfer sheet to a wire rack and let logs cool completely (could take a full 30 minutes). Reduce oven temperature to 300 degrees.
• Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first log by pressing a very sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up. Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you'll get small biscotti. Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet.
• Bake 7 minutes, flip biscotti, and bake 7 minutes more.
• Set the sheet on a rack to cool completely. Store in an airtight container on the counter for up to 3 days. After 3 days, safest to store in the refrigerator.

ORANGE COCONUT AND ALMOND BISCOTTI

Steps:

• Preheat oven to 180°C (160°C fan-forced). Grease oven tray.
• Whisk sugar, eggs and rind together in medium bowl. Stir in sifted flours, coconut and nuts; mix to a sticky dough.
• Knead dough on floured surface until smooth. Halve dough; using floured hands, roll each half into a 20cm log. Place logs on tray.
• Bake logs about 35 minutes or until browned. Cool logs on tray 10 minutes.
• Reduce oven to 160°C (140°C fan-forced).
• Using a serrated knife, cut logs diagonally into 1cm slices. Place slices, in single layer, on ungreased oven trays.
• Bake biscotti about 25 minutes or until dry and crisp, turning over halfway through cooking; cool on wire racks.

CRANBERRY-ORANGE BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
• Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
• Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
• Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

ORANGE ALMOND BISCOTTI

Steps:

• Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
• Sift together the flour and baking powder in a medium-sized bowl.
• In the bowl of a stand mixer, beat the sugar and butter together until combined.
• Add the eggs, one at a time, beating until light and fluffy.
• Add in the almonds and orange zest, mixing until well combined.
• Add the flour mixture in slowly, mixing until fully combined.
• Divide the dough into two sections and shape each section into a slightly flat log about 9 inches long and 4-1/2 inches wide on each baking sheet. (Note: This size log will give you long biscotti. If you'd prefer shorter biscotti, you may form the dough into three narrower logs and adjust the cooking time per the directions below.)
• Bake the logs for 15-18 minutes at 350 degrees until very lightly browned and the center is cooked. (If you are baking 3 logs instead of 2, reduce your cooking time to 12-15 minutes.)
• Allow the logs to cool slightly.
• Using a serrated knife cut the baked dough diagonally into 1 inch wide slices. On the same parchment lined baking sheet, place each slice on its side so that one of the cut sides is facing up and bake again for 10 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.

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 BISCOTTI W. DATES

Steps:

• Preheat oven to 325 degrees.
• Line baking sheet with parchment paper. In a large measuring cup or bowl, mix together flour, cornmeal, baking powder, and salt.
• In stand mixer, or large bowl, beat sugar and eggs until pale yellow. Mix in orange zest and vanilla extract. Add in flour. Mix until just blended (dough will be sticky). Stir in dates. Let dough rest for five minutes.
• Divide the dough in half. With wet palms (just run under faucet), shape dough into two flat "logs" - about 1" high.
• Bake for 35 minutes until lightly browned. Cool for five minutes.
• Using a serrated knife, carefully cut the cookies diagonally, crosswise into 3/4-inch-thick slices. Arrange the biscotti cut side down on the sheet.
• Bake about 25 minutes. Let cool completely.

ORANGE ALMOND BISCOTTI

Steps:

• Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking powder and salt.
• In a large bowl, cream together butter and sugar till fully mixed and light. Beat in the eggs, one at a time, followed by the egg white and vanilla extract.
• With the mixer on a slow speed, gradually add in the flour mixture, blending just until flour is fully mixed in. Stir in the orange zest and the toasted almonds.
• Divide the dough in half. With lightly floured hands, shape one half of the dough into a "log", about 2 1/2 inches high and 8-10 inches long (log should be fairly narrow) on the prepared cookie sheet (dough will be sticky, so make sure you flour your hands to work with the dough). Prepare the other half of the dough in the same manner, but make sure to use another parchment-lined cookie sheet, as the dough will "spread a bit".
• Place the cookie sheets in the oven and bake for 30 minutes (or until the biscotti are dark golden and set. The biscotti should spring back slightly when lightly pressed in the center. Remove from oven and place on a wire rack to cool.
• Allow the dough logs to cool on a wire rack for approximately 20 minutes, then slice into cookies 1/2-3/4 inch thick, using a sharp knife. Arrange the biscotti upright on baking sheets. Lower oven temperature to 350 degrees. Put biscotti back into oven a second time and bake for 20-25 minutes, until they are lightly browned on the sides and slightly crisp. The top and bottom of the biscotti should be relatively dark. Remove from oven and cool completely on a wire rack.
• If you want to dip the bottom of the biscotti or drizzle them with chocolate: Melt 1 cup chocolate chips (or more, as needed) in a microwave-safe bowl with 1 T. vegetable shortening in the microwave for approx. 1 to 1 1/2 minutes, stirring every 30 seconds so the chocolate doesn't burn, till smooth).
• When biscotti have cooled completely, I dip the bottom of the biscotti (or "paint" on the chocolate using a pastry brush) in melted semi-sweet chocolate , then place on parchment paper or foil until chocolate has hardened. Then I drizzle the chocolate on top of the biscotti. I usually end up using a pastry brush to brush the melted chocolate onto the bottom of the biscotti and a honey dipper to drizzle the glaze over the top of the biscotti. Set the biscotti aside and let the chocolate complete harden, then store finished biscotti in an airtight container till you're ready to dunk 'em in your coffee. Enjoy!

ALMOND-ORANGE BISCOTTI

Steps:

• Preheat oven to 350 degrees. Heat butter in a saucepan over medium-high heat until lightly browned, about 3 minutes. Immediately pour into a bowl, and stir in orange zest and rosemary. Let cool.
• Combine flour, cornmeal, granulated sugar, baking soda, and salt. Beat in 2 eggs, the vanilla, and the butter mixture. Stir in almonds.
• Dampen hands, and form dough into a 13-by-2-inch log. Set on a baking sheet lined with parchment. Combine remaining egg with water. Brush dough with egg wash, and sprinkle with sanding sugar. Bake, rotating sheet once, until golden brown, 25 to 30 minutes. Transfer to a wire rack to cool.
• Reduce temperature to 200 degrees. Using a serrated knife, cut log on the diagonal into 1/4-inch-thick slices. Arrange slices on parchment-lined baking sheets. Bake, rotating sheets once, until dry and crisp, about 1 hour. Let cool.

BLOOD ORANGE TOASTED ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.
• In one bowl, stir together the flour, sugar, baking powder, and salt.
• Stir in chopped nuts.
• In another bowl, whisk together the orange zest, eggs, olive oil, and orange juice.
• Dump the dry ingredients into the wet and stir with a wooden spoon until blended.
• Place the dough onto a lightly floured counter, and briefly knead by hand until you have a smooth dough.
• Divide the dough into two pieces and shape each as a log about 13-14 inches long and 2 inches high.
• Bake the logs in preheated oven for about 25 minutes or until lightly browned and logs feel firm to the touch.
• Remove from the oven and cool the logs for 10 minutes.
• Reduce the oven heat to 325 degrees F.
• Use a serrated knife and cut the logs into 1/2 inch slices.
• Lay the slices flat side by side on the baking sheets and return to the oven.
• Bake the cookies 10 minutes and then remove from the oven and cool completely.
• Store in an airtight container.

ALMOND ORANGE CARDAMOM BISCOTTI

Steps:

• Gather all the ingredients.Preheat the oven to 175ºC (350ºF) and line a baking sheet with parchment paper.
• Toast the almonds for 5 minutes in the oven. Roughly chop them and set them aside to cool down.
• Sift the flour, salt, baking powder, and cardamom in a mixing bowl. Set aside.
• Mix sugar and orange zest in the mortar and pestle until the sugar turns pale orange in color (Note 1).
• In the bowl of a stand mixer beat the butter and sugar/zest mix until evenly incorporated, light and fluffy. Scrape the sides as needed.
• Add the eggs and vanilla extract. Mix until well incorporated scraping the sides as needed.
• On the lowest speed, add the flour to the butter/sugar mixture and mix until there are no dry flour bits visible in the bowl.Add the almonds and mix on the lowest speed for several revolutions until most of the almonds are incorporated into the dough.
• Dust the clean working surface with the flour. Turn the dough onto the working surface and pat it together into one cohesive mass. Divide in half and form a log of around 26cm (10in) in length with about 3cm (1.2in) in diameter from each piece.Place the kitchen ruler on top of the log and gently press down until the log flattens out so that its height is about 1.5cm (½in). Do the same process for the second log (Note 2)
• Lightly brush the top of the logs with the egg white and sprinkle with some demerara sugar.
• Bake for about 20 to 25 minutes at 175ºC (350ºF) or until the biscotti are starting to turn on light golden color.
• Take out from the oven and cool on the kitchen counter for 20 minutes.Once cooled, carefully transfer the logs onto a cutting board.Using a sharp serrated knife cut the logs crosswise, slightly on the diagonal, into 1.5cm (½in) wide slices.
• Option 1: Place the cut biscotti back on the baking sheet, standing up, and bake for another 20 to 25 minutes, rotating the baking sheet halfway through.Option 2: Place the cut biscotti, cut sides down, on a cooling rack. Bake them for another 12 minutes. Flip each cookie on the other side and bake for another 12 minutes, or until golden in color.
• Cool to room temperature before serving.
• Store cooled cookies in an airtight container for 2 weeks.

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.