I think it was a combination of the amazing biscotti my niece made on Thanksgiving and the start of the holiday season that has inspired me to bake. Biscotti are the perfect lightly sweet, crisp cookie and this recipe has just the right combination of orange, vanilla almond.
I can’t seem to drink my coffee in the morning without this amazing biscotti. This may not be the best long-term solution for my waistline but ’tis the season. And I am running a lot more these days in anticipation of a couple marathons in 2018 so I am hopeful that the extra calorie burns hold off any potential weight gain.
I am thankful to my niece for introducing me this simple recipe and to the Smitten Kitchen website that has so many wonderful recipes that I am just getting started trying some of them. Plus there is a brand new Smitten Kitchen Everyday Cookbook that is filled with yummy recipes.
But let’s get on with the Biscotti recipe. I am making a batch to give as a gift to my neighbors . . . a little token to mark the holidays.
I added dried cranberries the second time I made them which was a great add-in with the orange flavor. I also toasted the almonds on the stove and then chopped them in the Cuisinart. It’s a 2 step baking process with cooling in between so there is some time involved in making these but it’s super easy.
Store them in an airtight container. They will last a week or more.
Adapted from the Smitten Kitchen
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
1 tablespoon orange extract
1 tablespoon orange zest
1 cup whole almonds, toasted, coarsely chopped or sliced almonds
1 large egg white
Preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange extract and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide logs. Transfer both logs to the prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
Transfer logs to work surface; discard parchment paper. Using a serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on the same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.