By NewsLine Staff
mail@floridanewsline.com
Biscotti, the “twice baked” cookie treat from Italy, can be a perfect pairing to coffee or espresso. Enjoy this recipe for Chef John Ash’s “Almond-Orange Biscotti” (www.chefjohnash.com).
Almond-Orange Biscotti
Makes 36
3 large eggs, separated
1 ½ cups sugar
â…“ cup melted butter, cooled
1 cup lightly toasted, coarsely chopped almonds
2 tbsp. Grand Marnier or other orange flavored liqueur
â…› cup chopped, candied orange peel or 3 tbsp. finely grated orange zest
3 ½ cups all-purpose flour
1 ½ tsp. baking powder
Beat the egg yolks with ¾ 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 peaks, and gradually beat in remaining ¾ cup sugar until whites form stiff peaks.
Sift flour and baking powder together and alternately fold one-third 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 ½ inches in diameter. Arrange logs on a buttered or parchment lined baking sheet and bake in a preheated 325 F oven for 20 to 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 half-inch widths. Arrange biscotti cut side down on baking pan and bake for 5 to 7 minutes on each side or until biscotti are very lightly browned and crisp. Cool on racks and store airtight.
Photo courtesy MetroCreative
Almond-Orange Biscotti
