Prep 1 hr
Cook 55 mins
From cookiesfromitaly.com. Can be prepared 1 week ahead and stored in the refrigerator until ready to bake. Store in an airtight container. These biscotti have a great and unusual flavor with the orange and almond combination!
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 cup sugar
- 7 tablespoons unsalted butter, room temperature
- 3 large eggs
- 3⁄4 cup blanched almond, chopped (about 3 1/2 ounces)
- 1⁄2 cup candied orange peel, finely chopped
- 3 tablespoons orange liqueur or 3 tablespoons brandy
- 1 large egg yolk, beaten to blend
- Preheat oven to 350°F
- Line 3 baking sheets with waxed paper. Lightly flour waxed paper.
- Sift flour and baking powder into medium bowl.
- Beat sugar and butter in large bowl until blended.
- Add eggs, 1 at a time, beating until fluffy.
- Mix in nuts and candied orange peel.
- Add flour mixture and liqueur; beat until well blended.
- Spoon dough out onto 1 prepared baking sheet, pressing to form 12-inch-long rectangle, about 5 inches wide (dough will be very soft). Place in freezer until firm, about 30 minutes.
- Cut chilled dough lengthwise into 3 strips.
- Shape each strip on lightly floured surface into 12-inch-long, 1 and 1/2-inch-wide and 1-inch-high log.
- Transfer logs to remaining 2 prepared sheets, 1 log on 1 sheet and 2 logs on second sheet, spacing 2 inches apart.
- Brush logs with egg yolk.
- Bake until golden and firm to touch (dough will spread), about 30 minutes.
- Cool completely on baking sheets. Reduce oven temperature to 325°F
- Using serrated knife, cut logs into 3/4-inch-wide diagonal slices.
- Stand biscotti slices upright on 2 heavy large baking sheets.
- Bake until biscotti are pale golden, about 25 minutes.
- Transfer to racks and cool.
Cantucci is the Italian name for this biscuit (biscotti is a general word for biscuits) which has origins in Tuscany, my Italian friend tells me. You dip it in vino santo and eat it. Great idea, Sunshynetoo - re: making a whorl pattern with the cocoa. I had no oranges or orange peel, so I used 1 tablespoon of grated lemon peel which makes the biscotti smell wonderful. I'd suggest lessening the sugar to 3/4 or 2/3 cup (one cup is way too sweet!). I also threw away the eggwhite of one egg so the dough would be easier to handle - less soft n sticky.
I didn't have orange peel, so I use orange flavored cranberries, chopped fine. I added 1 T. orange zest and 1 t. orange extract to the recipe to enhance the orange flavor along with the Grand Marnier. Easy to prepare. Good taste. I read somewhere to let them cool for a few hours before cutting for the drying. This helped. Not as much crumbling as the first time I made. I only made 2 logs. One log I made plain. I divided the other log in half and added 3 T. of cocoa to half. Then I twisted, as well as you can twist, the plain 1/4 log with the cocoa 1/4 log. Very pretty when cut. I'm going to drizzle these with chocolate. Very good! Yum!