Title: Biscotti with Almonds/orange/chocolate
Categories: Bakery, Biscotti
Yield: 60 Cookies
1 c Unsalted butter
1 1/2 c Sugar
3 tb Orange rind; finely grated
2 tb Vanilla extract; pure vanilla
6 c All-purpose flour
1 tb Baking powder
1 ts Salt
6 Eggs; beaten
1/4 c Amaretto
2 c Almonds blanched; toasted, sliced
2 c Chocolate chips; or pieces
Preheat oven to 350 degrees F. In an electric mixing bowl, combine
butter, sugar, orange peel and vanilla; beat until light and
creamy. Sift together the dry ingredients. With the mixer on slow,
add dry ingredients to butter mixture and mix until thoroughly
combined. Slowly add eggs and amaretto. Add almonds and chocolate
just until combined.
Remove dough to a floured surface and form into two flat logs about
4 inches wide and the length of your cookie sheet. Lay the logs
onto buttered sheets and place on lower rack of the oven. Bake
until lightly browned, about 45 minutes.
Remove to a rack to cool. With a serrated knife, cut the loaves
into half-inch slices, placing the cut slices flat on the cookie
sheet. To make crisp, return them to the lower rack of the oven and
cook until golden, 15-20 minutes.
Remove the slices to a wire rack to cool then store in an airtight
container. Use a decorative tin for gift giving.
Note: If the biscotti lose their crispness, repeat the crisping
stage.
