Sunday, October 3, 2010

Almond biscotti with orange hint

Those who happened to be in Italy must have tried that wonderful cookies known worldwide. The object of Italian pride. They dip it into sweet wine and send it straight to the mouth, to enjoy this intoxicating delight! Real treat for hedonist! And it’s divinely good with coffee! Everybody likes it, but not everybody knows how easy to make it at home…

200 grams almonds
110 grams butter
3 eggs
160 gram sugar
1 teaspoon almond extract (optional)
Orange zest of 1 orange
350 grams flour
1 teaspoon baking powder

Preheat the oven to 180˚ C.
Lay the almonds on a baking sheet in a single layer. Roast for 10 minutes or until the nuts are lightly toasted. Remove from the oven and let the cool on the baking sheet. It’s very important that they are completely cooled there before You add them to the dough. Otherwise forget the crunchy nuts!

When the nuts are cool cut them in half. (Kind of Cinderella workJ). Shave the orange to get the zest (Wash it properly before). If You don’t have a zester, You may do it by regular vegetable peeler then chop it by knife.
In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and almond extract; mix until creamed. (You can make it all in a bowl with an regular elecric mixer)
 Add the flour and baking powder. Mix the dough until smooth. Using a plastic spatula or a wooden spoon, mix in the almonds and orange zest until evenly distributed. Divide the dough in half.

Place the dough parts on an ungreased baking sheet  and form 2 logs with Your wet hands, bake for 35 minutes or until the bottoms are lightly brown. Take them out.

Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 1-1,5 cm thick pieces.

Put the biscotti back on the baking sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes.
Store Your biscotti in an airtight container.

IDEA: You can use coconut flakes (60 grams) instead of orange zest and You’ll have biscotti with coconut hintJ

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