Title: TIERED BISCOTTI TREE
Categories: Desserts
Yield: 1 tree
1-1/2 c Slivered almonds
3/4 c Butter/margarine, at room
Temperature
1 c Sugar
1 tb Grated orange peel
4 lg Eggs
1 ts Vanilla
4-1/2 c All-purpose flour
4-1/2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground coriander
1/4 ts Ground cinnamon
------------------------------MARMALADE ICING------------------------------
3/4 c Orange marmalade
1 lb Sugar, powdered
1 tb Grand Marnier or orange
Juice
Constructed from baked biscotti dough, the cookie tree is an edible
centerpiece.
Place almonds in a 8 to 9 inch pan. Bake in a 350 oven, shaking
often, until golden, about 15 minutes; cool.
In a large bowl, beat butter, sugar and orange peel until fluffy. Add
eggs, 1 at a time, beating well after each addition. Stir in vanilla.
Combine 4-1/2 cups flour, baking powder, salt, cinnamon, cloves,
coriander, nutmeg and nuts; add to butter mixture and stir to blend
thoroughly.
Divide dough into 3 equal pieces. On a well-floured board, pat each
piece into an evenly thick triangle that measures 9 inches across
base, 2 inches across top and 12 inches on each side. Make edges
neat by pressing with a ruler. Carefully transfer each triangle with
wide spatulas to an oiled 12x15 inch baking sheet. Bake in a 350~
oven for 15 minutes; triangles can wait for oven space.
Remove from oven; cut crosswise (NOT diagonally) into slices exactly
5/8 inch wide, using a long knife. Tip slices onto a cut side. Bake
until golden brown, about 20 minutes; turn cookies over once while
baking. Cool on reacks. If made ahead, package airtight up until
next day or freeze.
To build the tree, pipe (using a 1/4 inch tip) or spread a little
frosting on 1 side of each of the longest cookies. Lay icing-side
down on a flat platter, tips touching, to form a triangle. Pip or
spread icing down center of each cookie on plate. Stack the 3
next-longest cookies on the first, inverting position of the triangle
(looking down from the top, it will look like a Star of David).
Build tree, using the next-smallest cookie trio for each level and
cementing with icing. If you like, pipe icing to drip over the edge
of the cookies. Decorate top with holly.
Let guests lift off cookies to eat. If made ahead or to protect from
dust, seal in plastic wrap; cookies stay fresh up to 4 days,
depending on moisture in air. Kept longer, they hold their shape but
get stale.
Icing: Smoothly mix together 3/4 cp orange marmalade, 1 box (1 lb)
or 4 cups sifted powder and 1 Tablespoon orange-flavor liqueur or
orange juice. If icing thickens as you work, stir in a little more
orange juice.
