music-city-missy
Well-known member
I volunteered to help Chef Tom from school do a demo at the Senior Citizen's Center near me this past Friday. These were wonderful and smell so great when you are baking them. And since we were having trouble with their ovens, they were slightly underbaked which was probably a good thing - it wound up being for the Red Hat ladies and they were a HOOT! Told Chef TOm that now he knew what it felt like to just be a piece of meat cause they were all over him.
ORANGE-ALMOND BISCOTTI
Yield: Makes about 42
Unbleached all-purpose flour 2 cups (10 ounces)
Baking powder 1 teaspoon
Salt ¼ teaspoon
Unsalted butter, softened but still cool 4 tablespoons
Sugar 1 cup (7 ounces)
Eggs, large 2
Vanilla extract ½ teaspoon
Almond extract ¼ teaspoon
Whole almonds with skins, toasted,
cooled, and chopped coarse ¾ cup
Minced zest from 1 orange 2 tablespoons
1. Preheat the oven to 350°. Line a large baking sheet with parchment paper or spray it with nonstick cooking spray.
2. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
3. Cream the butter and sugar until light and smooth. Beat in the eggs, one at a time, then the extracts. Stir in the almonds and zest.
2. Sprinkle the dry ingredients over the egg mixture, and then fold in until the dough is just mixed.
3. Halve the dough and turn both portions onto the prepared baking sheet. Using floured hands, quickly stretch each portion of dough into a rough 13 by 2 –inch loaf. Place the loaves about 3 inches apart on the baking sheet; pat each one smooth. Bake until the loaves are golden and just beginning to crack on top, about 35 minutes, rotating the pan halfway through the baking time. Remove the baking sheet from the oven and place it on a wire rack.
4. Cool the loaves for 10 minutes; lower the oven temperature to 325°.
5. Use a wide metal spatula to transfer the loaves to a cutting board. With a serrated knife, cut each loaf diagonally into 3/8 – inch – thick slices. Lay the slices about ½ inch apart on the baking sheet, cut-side up, and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer the biscotti to a wire rack and cool completely. (The biscotti can be stored in an airtight container for up to 2 weeks.)
ORANGE-ALMOND BISCOTTI
Yield: Makes about 42
Unbleached all-purpose flour 2 cups (10 ounces)
Baking powder 1 teaspoon
Salt ¼ teaspoon
Unsalted butter, softened but still cool 4 tablespoons
Sugar 1 cup (7 ounces)
Eggs, large 2
Vanilla extract ½ teaspoon
Almond extract ¼ teaspoon
Whole almonds with skins, toasted,
cooled, and chopped coarse ¾ cup
Minced zest from 1 orange 2 tablespoons
1. Preheat the oven to 350°. Line a large baking sheet with parchment paper or spray it with nonstick cooking spray.
2. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
3. Cream the butter and sugar until light and smooth. Beat in the eggs, one at a time, then the extracts. Stir in the almonds and zest.
2. Sprinkle the dry ingredients over the egg mixture, and then fold in until the dough is just mixed.
3. Halve the dough and turn both portions onto the prepared baking sheet. Using floured hands, quickly stretch each portion of dough into a rough 13 by 2 –inch loaf. Place the loaves about 3 inches apart on the baking sheet; pat each one smooth. Bake until the loaves are golden and just beginning to crack on top, about 35 minutes, rotating the pan halfway through the baking time. Remove the baking sheet from the oven and place it on a wire rack.
4. Cool the loaves for 10 minutes; lower the oven temperature to 325°.
5. Use a wide metal spatula to transfer the loaves to a cutting board. With a serrated knife, cut each loaf diagonally into 3/8 – inch – thick slices. Lay the slices about ½ inch apart on the baking sheet, cut-side up, and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer the biscotti to a wire rack and cool completely. (The biscotti can be stored in an airtight container for up to 2 weeks.)