Susannas Orange 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.

CRANBERRY ORANGE ALMOND BISCOTTI

Steps:

• 1. Heat oven to 350 degrees and toast almonds by placing on a cookie sheet. Bake until they are lightly golden (about 7-10 minutes). Remove from oven and set aside.
• 2. Cream butter and sugar, then add eggs one at a time, beating well after each addition. Add extracts.
• 3. In a separate bowl, combine flour, baking powder and salt. Add to the creamed mixture and mix well. Stir in cranberries and almonds, cover and chill for 30 minutes.
• 4. Cut dough in half. On a floured surface, shape each half into a loaf 2 inches in diameter. Place on cookie sheet and bake at 350 degrees for 35 minutes.
• 5. Cool for 5 minutes. Cut diagonally into 1 inch slices. Place slices on an ungreased cookie sheet and bake for 9-10 minutes.
• 6. Turn slices over, bake for 10 more minutes or until cookies are golden brown. Transfer to cooling racks and allow to cool.
• 7. If desired, melt white baking chips and vegetable shortening in a bowl by microwaving. Check every 20 seconds and mix, making sure you don't overheat or it will "seize up". Get it to the point where it is thin enough to drizzle, or use pastry bag to pipe. Let dry.

ORANGE ALMOND BISCOTTI

Steps:

• 1. Preheat oven to 325-degrees. Lightly grease two cookie sheets; set aside. In a large bowl combine flour, baking powder, salt, and sugar. Make a well in the center of the flour mixture. Place eggs and egg yolks in the well and stir into the flour mixture. Add butter and, if desired, orange peel; stir until dough starts to form a ball. Stir in almonds.
• 2. Turn the dough out onto a lightly floured surface; divide into three equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1-1/2 inches wide. Bake 25 to 30 minutes or until firm and light brown. Remove from oven and place cookie sheets on wire racks; cool 15 minutes.
• 3. Transfer logs to cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn cookies over; bake 10 to 15 minutes more or until crisp and golden brown. Transfer to a wire racks and let cool. Makes about 84 cookies.
• 4. ALTERNATIVES: HAZELNUT BISCOTTI: Prepare as above, except use the option of orange peel and substitute 1 cup chopped hazelnuts for the almonds. PISTACHIO BISCOTTI: Prepare as above, except use the option of lemon peel and substitute 1 cup chopped pistachios for the almonds. CASHEW-CHOCOLATE BISCOTTI: Prepare as above except omit the peel and substitute 1/2 chopped cashews and 1/2 cup finely chopped bittersweet chocolate for the almonds.

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.

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.

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.

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 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!

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 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, 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.

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.