Chop the almonds coarsely in food processor. Combine almonds, sugar, butter, orange juice, orange zest, 3 eggs and vanilla in mixing bowl and mix well. Stir in the flour, baking powder and salt. Knead briefly on a lightly floured surface until the dough is no longer sticky, adding additional flour if needed. Shape into a long loaf about 2 inches wide. Place on parchment lined or greased cookie sheet. Brush with the beaten egg and sprinkle with coarse sugar. Bake at 350 degrees on the middle oven rack for 25 minutes or until firm to the touch. Remove from the oven and let cool slightly. The loaf will have a cake like texture. Reduce the oven temperature to 300 degrees. Cut the loaf diagonally into 1 inch slices. Place on a cookie sheet. Bake for 20 minutes or until slightly soft in the center. Remove from the cookie sheet to a wire rack to cool. The cookies will harden as they col. Store in airtight containers.
VARIATIONS- Pistachio Lemon Cranberry Biscotti, substitute pistachios for hte almonds and lemon juice and zest for the orange juice and zest. Add 1 c plumped dried cranberries.
Mocha Biscotti, omit the orange juice and zest. Add 2 T strong brewed coffee, 1 T finely ground coffee beans and 1/2 c chopped bittersweet chocolate.
Originally Submitted
10/21/2012
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