Because it’s a nice morning and I have a little bit of time before I have to go to work, I’m posting one of my favorite Biscotti recipes. The amounts for the ingredients in most of my work recipes are by weight instead of volume. This could be a problem if you don’t have a kitchen scale.. and if you don’t have a kitchen scale–I advise you to get one as it’s a WONDERFUL tool (and not that expensive either).
Makes about 4 dozen biscotti
10 oz bread flour
1 tsp baking powder
6 oz eggs
6.5 oz sugar
1 oz orange zest
1 tsp vanilla extract
1 tsp. almond extract
.25 tsp. salt
7 oz slivered almonds (do not toast, this will be taken care of as it bakes)
6 oz candied orange peel, minced (this is optional, another way to increase the orange flavor without the candied orange peel is to add 1/2 tsp orange extract. If you use orange oil, use 1/4 tsp as it is very strong)
Line a sheet pan with parchment paper. Sift together the flour and baking powder in a bowl. Whip the eggs, sugar, orange zest, vanilla and almond extract, and salt using a wire whip attachment on high speed for about 5 minutes or until thick and light in color. On low speed, mix in the dry ingredients until just incorporated, scraping down the bowl as needed. Using a rubber spatula, fold in the almonds and candied orange peel.
Form the dough into a strip 24 inches long on the prepared sheet pan.
Bake at 300 degrees until light golden brown, about 1 hour. Remove the pan from the oven and cool for 10 minutes. Lower the oven temperature to 275 degrees.
Using a serrated knife, cut each strip crosswise into slices 1/2 inch thick. Place on prepared sheet pans and bake, turning the biscotti once halfway through the baking time, until golden brown and crisp, 20 to 25 minutes. Transfer to racks and cool completely.
Store in an air-tight container.
If you want to increase the WOW factor, dip the finished biscotti halfway into melted chocolate and let set. Or you can dip just the bottom of the biscotti.