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Golden Biscotti

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

45 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 cups all-purpose flour
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¼ teaspoon baking soda
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1 teaspoon baking powder
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¼ teaspoon salt
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cup sugar
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5 teaspoons orange zest
finely chopped*
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2 each eggs
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¼ cup vegetable oil
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1 ½ teaspoons vanilla extract
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½ teaspoon almond extract
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1 ⅔ cups almonds
unblanched, sliced
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cup almonds
unblanched, whole
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Topping
2 tablespoons sugar
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teaspoon cinnamon
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1 each egg whites
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Ingredients

Amount Measure Ingredient Features
473 ml all-purpose flour
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1.3 ml baking soda
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5 ml baking powder
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1.3 ml salt
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158 ml sugar
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25 ml orange zest
finely chopped*
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2 each eggs
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59 ml vegetable oil
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7.5 ml vanilla extract
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2.5 ml almond extract
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394 ml almonds
unblanched, sliced
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79 ml almonds
unblanched, whole
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Topping
3E+1 ml sugar
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0.6 ml cinnamon
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1 each egg whites
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Directions

*Remove zest from orange in lengthwise strips with a vegetable peeler, and chop finely.

Preheat oven to 350℉ (180℃).

Food Processor Method:

In a medium bowl, sift together all but ¼ cup of the flour with the baking powder, baking soda, and salt, and whisk to mix it well.

In a food processor with the metal blade, process the sugar and orange zest until the zest is finely minced.

Add the eggs and process for about 30 seconds or until thoroughly blended.

Scrape the sides of the bowl.

With the motor running, add the oil and extracts and process until blended.

Add the sliced almonds and process until finely chopped.

Add the flour mixture and process for about 7 seconds or until the flour is almost incorporated.

(There will be some fl our clinging to the sides of the work bowl.

Do not overprocess as the dough will be too stiff to incorporate the flour completely in the processor.)

Electric Mixer Method:

Finely grate the orange zest.

Finely chop the sliced almonds.

Place them both i n a medium bowl.

Sift together all but ¼ cup of the flour with the baking powder, baking soda, and salt and add to the nuts and zest.

Whisk together to mix them well.

In a large mixing bowl, beat the sugar and eggs for several minutes, until very thick and pale in color.

With the mixer at medium speed, beat in the oil and extracts.

At low speed, gradually beat in the flour mixture.

For both methods:

Scrape the dough (including any flour from the work bowl) onto a lightly flour counter and knead the dough, adding the remaining ¼ cup flour to form a soft, non-sticky dough.

Shape the dough into two 2-inch wide cylinders.

Each will be about 7½ inches long.

Line up the whole almonds lengthwise in rows along the dough and press them well into the dough.

With the palms of your hands, roll the cylinders on the counter, enclosing the almonds and maintaining the 2-inch diameters of the cylinders.

Place the cylinders 2 inches apart on a cookie sheet.

In a small bowl, stir together the sugar and cinnamon for the topping.

Beat the egg white.

Brush the cylinders lightly with teaspoon he beaten egg white and sprinkle them with the cinnamon topping.

Bake on the upper rack of the oven for 30 minutes or until lightly browned and very firm.

Cool the cylinders on the cookie sheet for 15 minutes or until just warm.

Slip them off the sheet and onto a counter.

With a serrated knife, cut diagonal ½ inch slices.

Place the slices closely together on lightly buttered cookie sheets.

Toast the slices for about 8 minutes.

Using a small metal spatula, turn them and bake for another 8 minutes or until golden brown.

For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.

[I NEVER do this, because I think you lose too much of your heat when you open the door to do it, so you're no longer baking at the correct temperature.]

Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.

Store in an airtight container at room temperature.

Keeps several months.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 76042% from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 215mg 9%
Total Carbohydrate 32g 32%
Dietary Fiber 7g 26%
Sugars g
Protein 35g
Vitamin A 2% Vitamin C 6%
Calcium 14% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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