Orange-Almond Biscotti

I know I mentioned in another post that lemon and blueberry is one of my favorite flavor combinations, but orange and almond is probably on my "Top 3" list of favorites.  When these biscotti are baking, I can almost hear the angels singing.  I love that these cookies are “twice baked” because it gives me the opportunity of getting hit twice with the waft of the warm orange almond scent as I open the oven door.

These biscotti are fabulous all year round, although I do tend to make a double-batch at Christmas time to include in my cookie tins.  There’s nothing better in the morning than one of these Orange-Almond Biscotti with a warm cup of coffee for dipping. 

 

Ingredients & Instructions

2 C. King Arthur’s All-Purpose Flour
1 ½ tsp. Baking Powder
¾ C. Sugar
1 Stick Unsalted Butter (softened)
2 Tbsp. Orange Zest (2 large oranges)
2 Eggs
¾ C. Sliced Almonds (toasted)
½ tsp. Almond Extract
½ tsp. Salt

Preheat oven to 350 degrees

Prepare a baking sheet (lightly coat with shortening and dust with flour). 

Place the sliced almonds in a dry shallow pan on medium-high heat to toast.  Once you start to smell the almonds, they are done.  Be careful not to burn.

Sift together the flour, baking powder, and salt.  In separate bowl, beat butter, sugar, orange zest, and almond extract until smooth.  Add in eggs, one at a time.  Slowly add the flour mixture into the wet ingredients and beat until just combined.  Fold in the toasted almonds.

On the prepared baking sheet, form the dough into a long rectangle (13 inches long, 4 inches wide, and a ½ inch thick).  Bake 25 minutes or until golden brown.  Remove the biscotti from the oven and allow to cool for about 10-15 minutes.  Once slightly cooled, transfer the biscotti from the baking sheet to a cutting board.  Cut the cookies on the diagonal using a back and forth motion with a serrated bread knife just to break the surface of the cookie, and then push down quickly to cut through (I have found that the bread knife method of cutting the biscotti aids in avoiding crumbling).  The cookies should be about ½ inch thick.  Place the cookies cut-side down back onto the baking sheet and bake for an additional 15 minutes, turning once at the halfway mark.  Allow to cool and enjoy!