Biscotti Allarancia E Mandorle Orange And Almond Biscotti Recipes

ORANGE ALMOND BISCOTTI II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
• In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
• Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

BISCOTTI ALL'ARANCIA E MANDORLE (ORANGE AND ALMOND BISCOTTI)

Steps:

• 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.

ORANGE ALMOND BISCOTTI

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Mix the flour, sugar, baking soda and salt with an electric mixer in a medium bowl. Add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extract, orange zest and almonds, mixing to make a somewhat sticky dough.
• Turn the dough out onto a floured board and knead just until it comes together. Halve the dough and shape into 2 logs, approximately 12 by 2 inches. Transfer the logs the prepared pan, spacing them about 3 inches apart. Brush the dough all over with the beaten egg and sprinkle with sanding sugar, if desired. Bake until they are firm and golden in color, about 45 minutes. Transfer the logs with a metal spatula to a cutting board and cool for a few minutes.
• Cut the logs with a serrated knife on an angle into 1/2-inch slices. Lay them cut side down on the pan. Return to the oven and bake until golden brown on 1 side, about 10 minutes. Remove from oven, flip biscotti and continue to bake until golden, about 10 minutes more. Transfer to a rack to cool.
• Store biscotti for up to 2 weeks in an airtight container.
• Cook's Note: These biscotti are traditional and very crunchy. They are made for dunking.
• Tip: Serve with Kahlua Eggnog.

ORANGE AND ALMOND BISCOTTI

Steps:

• 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 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. (Can be prepared 1 week ahead. Store in airtight container.)

TUSCAN SPICE AND ALMOND BISCOTTI

Steps:

• Preheat oven to 350°F.
• Finely grind 1/3 cup of the toasted almonds in a food processor.
• In a medium-sized bowl, combine the ground almonds, flour, baking powder, baking soda, salt, cinnamon, and allspice.
• In a mixing bowl, cream together sugar and butter.
• Add honey, egg, vanilla extract and almond extract to the creamed mixture.
• Gradually blend in dry mixture and remaining 2/3 cup almonds.
• On a well floured surface, shape dough into two logs.
• Transfer logs to a baking sheet or baking stone, leaving space between the two logs.
• Bake in preheated oven for 20 minutes, or until firm and lightly brown.
• Cool logs on a wire rack for at least 5 minutes.
• Cut logs into 3/4-inch slices.
• Place slices in a single layer on the baking sheet, leaving space around each slice.
• Continue baking about 10-15 minutes or until desired crispness.
• Cool completely on a wire rack.

TORTA DI MANDORLE CON ARANCIA ALMOND AND ORANGE CAKE

Steps:

• Pre-heat oven to 350 F (180 C).
• Grease and flour an 8 inch (20 cm) springform cake tin.
• Beat together the egg yolks and sugar until pale, thick and creamy.
• Fold in the potato flour. Fold in the almonds, orange zest and juice.
• Whisk the egg whites until stiff, then fold into the mixture.
• Turn into the prepared tin.
• Bake in the oven for 45 minutes until golden brown and firm to the touch. Remove from the tin and leave to cool on a wire rack.
• Dust with sifted icing sugar before serving.

ALMOND BISCOTTI: QUARESIMALE

Steps:

• Preheat the oven to 350 degrees.
• Put brown sugar, sugar, flour, cinnamon, baking powder, butter, and almonds in a large mixing bowl; with mixer on low speed, add beaten eggs and vanilla; mix until dough just holds together.
• Put dough on a floured surface, cut in half; roll each piece into a log; place on parchment-lined cookie sheet; flatten each log slightly with plam of hand, lightly brush the top of each log with egg wash.
• Bake for 25 minutes or until firm to touch, remove from oven; cut dough diagonally into biscotti, lay down on cookie sheet and toast in a 325 degree oven for 10 to 15 minutes or until toasted.