Biscotti Di Greve (Orange Almond Biscotti)
A special biscotti with orange and almond flavor.
Yield
48 servingsPrep
15 minCook
75 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
unbleached all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | large |
egg yolks
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
orange zest
freshly grated |
|
| 1 ½ | cups |
almonds
whole, toasted lightly & coarse, chopped |
*
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
water
beaten with egg |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 1 | large |
egg yolks
|
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
orange zest
freshly grated |
|
| 355 | ml |
almonds
whole, toasted lightly & coarse, chopped |
*
|
| 1 | large |
eggs
|
|
| 5 | ml |
water
beaten with egg |
|
Directions
In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until combined well.
In a small bowl whisk together the whole eggs, the yolk, the vanilla and the zest, add the mixture to the flour mixture, beating until a dough is formed and stir in the almonds.
Turn the dough out onto a lightly floured surface, knead it several times and halve it.
Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash.
Bake the logs in the middle of a preheated 300℉ (150℃) oven for 50 minutes and them cool on the baking rack for 10 minutes.
On a cutting board, cut the logs crosswise on the diagonal into ½ inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them, in the 300℉ (150℃) oven for 15 minutes on each side.
Note: it may take a bit longer in the oven to dry the biscotti.
Transfer the biscotti to racks to cool and store them in airtight containers.
MAKES: about 48 BISCOTTI
