Orange Biscotti
Yield
12 servingsPrep
10 minCook
30 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
unbleached all-purpose flour
|
|
| ¼ | cup |
butter, unsalted
melted and cooled |
|
| ½ | cup |
water
cold |
|
| 5 | tablespoons |
sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 2 | tablespoons |
orange zest
grated |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
light rum
|
|
| 3 |
orange extract
|
*
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
unbleached all-purpose flour
|
|
| 59 | ml |
butter, unsalted
melted and cooled |
|
| 118 | ml |
water
cold |
|
| 75 | ml |
sugar
|
|
| 1 | each |
egg yolks
|
*
|
| 3E+1 | ml |
orange zest
grated |
|
| 15 | ml |
olive oil
|
|
| 15 | ml |
light rum
|
|
| 3 |
orange extract
|
*
|
|
| 1 | pinch |
salt
|
*
|
Directions
Butter for baking sheets 1 extra-large egg, beaten to blend 2 Tablespoons unsalted butter, melted and cooled Arrange flour in mound on work surface and make a well.
Add ¼ cup melted butter, water, 2 tablespoons sugar, yolk, orange peel, oil, rum, orange extract and salt into well.
Gradually draw all but ¼ cup flour from inner edge of well to center.
Gather dough together and knead in remaining flour until smooth, about 1 minute.
Wrap in floured towel.
Refrigerate for 2 hours.
Position rack in center of oven and preheat to 325℉ (160℃).
Lightly butter 2 baking sheets.
Roll dough out on lightly floured surface to a thickness of ¼ inch.
Cut dough into 2 x 4 inch strips using scalloped pastry wheel.
Place cookies on prepared sheets, spacing ½ inch apart. Pierce each cookie several times with tines of fork.
Brush with egg glaze. Bake until light brown, about 25 minutes.
Brush remaining 2 Tablespoons melted butter over hot cookies.
Sprinkle with remaining 3 Tablespoons sugar.
Return to oven for 5 minutes. Cool completely on rack.
Store in airtight container.
Yeild about 28 cookies.
