The "Bi" in Biscotti refers to twice cooked cookies. They're ever so popular in Italy but have their place everywhere with a cup of coffee or tea. Once you have a homemade almond and orange biscotti, you'll realize how much better they are than biscotti from a store. They also freeze well as a treat for a later date.
Ingredients
1 1/2 cups roughly chopped almonds, (not finely)
1 cup sugar
1 cup brown sugar
2 tsp baking powder
1/2 tsp salt
2 1/2 cups all-purpose flour
4 large eggs
1 tsp almond extract
zest of 1 large orange
2 tsp orange emulsion/extract
parchment paper
Instructions
Read Susie's Tips and Tricks below
1. Toast almonds at 350F for approximately 10 minutes. Remove and set aside to cool.
2. In a large bowl, place white sugar, brown sugar, baking powder, salt, almonds, and flour together.
3. In a small bowl, whisk the wet ingredients: eggs and extracts. Add to the dry ingredients and, using floured hands mix, together. The mixture is rather sticky and will require more flour to form a ball; approximately 1 cup flour, possibly less. Add a 3 to 4 tbsp at a time. Divide the ball into four logs about 8" long and 3" wide. It should be about 1" high. Two per sheet should work.
4. Place on a parchment paper and bake at 350F for 25 mins, then lower heat to 325F and bake another 10 minutes. Remove from oven and let cool 20 to 30 minutes. Slice using a very sharp knife (I found the recommended serrated knife was not easy to work with). If the slices produce a lot of crumbs, let cool a few more minutes and attempt again.
5. Place sliced biscotti on baking sheets and let dry up in the still warm oven. This will be the second 'cooking'. The longer they remain in the oven, the harder they will become. Approximately 30 to 60 minutes should suffice.
Susie's Tips and Tricks
Egg equivalency: 3 jumbo or 5 medium.
Parchment paper is ideal for these cookies. It's available at many Dollar stores.
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