Title: Orange Almond Biscotti
Categories: Cookies
Yield: 48 servings
2 c Unbleached, all purpose flour
1 c Sugar
1 ts Baking soda
1/4 ts Salt
2 lg Eggs
1 lg Egg yolk
1 ts Vanilla
1 tb Orange zest; freshly grated
1 1/2 c Whole almonds; lightly
-toasted & chopped coarse
----------------------------------EGG WASH----------------------------------
1 lg Egg; beaten with:
1 ts Water
In the bowl of an electric mixer, fitted with a paddle attachment,
blend the flour, the sugar, the baking soda and the salt until the
mixture is combined well. In a small bowl whisk together the whole
eggs, the yolk, the vanilla and the zest, add the mixture to the
flour mixture, beating until a dough is formed and stir in the
almonds.
Turn the dough out onto a lightly floured surface, knead it several
times and halve it. Working on a large buttered and floured baking
sheet, with floured hands form each piece of dough into a flattish
log 12" long and 2" wide, arrange the logs at least 3" apart on the
sheet, and brush them with the egg wash. Bake the logs in the
middle of a preheated 300°F for 50 minutes and them cool on the
baking rack for 10 minutes.
On a cutting board, cut the logs crosswise on the diagonal into
1/2" thick slices, arrange the biscotti, cut sides down, on the
baking sheet and bake them, in the 300°F oven for 15 minutes on
each side. Transfer the biscotti to racks to cool and store them in
airtight containers.
