Wednesday, 18 June 2014

Orange Biscotti

I don't like baking the same thing over and over again.
There are so many cookies/biscotti/whoopie-pies/madeleines  and other baking items I would like to bake.
But there are some cookies or biscotti that people want over and over again.
The Orange Biscotti is one of them.

Crumbly? Yes.
Taste?  Orangey and so good.
Appealing?  I have baked them plain.  And I have drizzled white chocolate on top.
Either way, they are a winner.

You will not be disappointed.
And the aroma?  Bliss.

Thank you to A Family Feast

Orange Biscotti

1/2 cup butter (7 Tbsp / 99 grams), room-temperature
1/2 cup granulated sugar
2 Tbsp freshly-grated orange zest (firmly-packed)
3 large eggs
4 tsp baking powder
2  1/2 cups all-purpose flour
1/2 cup slivered almonds (or chopped almonds)
**1 cup white chocolate chips, melted, for drizzle (OPTIONAL)

*Preheat oven to 350F.
Line the baking sheet/pan with either a Sil-Pat mat or parchment paper.  Set aside.
*Beat the butter and sugar until light and fluffy.
*Add the zest and eggs, and beat again.
*Add the baking powder and mix again.
*Slowly add 1-cup flour at a time, until combined.
Remember to scrape down the sides and bottom of the bowl after each flour addition.
*Add the almonds and mix until it is evenly-distributed.

*Divide the dough into half.
*With each half, roll out to make a log.
(I try to make the logs look similar in size therefore they can bake evenly).
*Place logs onto prepared baking sheet/pan.
*Bake for approx. 20-minutes or until the logs are golden and the center is set.
(Logs will spread.  Give ample room between logs.  No more than 3-logs per baking sheet/pan).
(The more logs you have, the smaller the biscotti.  Therefore, shorter baking times.)
(The less logs, the bigger the biscotti.  Therefore, the longer the baking times.)
(I prefer smaller-shaped biscotti.  I usually make 3-logs).

*Once the logs are set, remove from the oven and place logs onto a wire-rack to COOL.
(Yes, to cool.  Don't cut when the logs are warm.  Trust me.)
(approx. 15-minutes).

*Cut logs with a serrated knife in a diagonal direction.
(Making sure you cut each biscotti using the same thickness.)
(I cut my biscotti, rather on the thick-side).

*Place biscotti onto its side, onto the prepared baking sheet/pan.
*Bake biscotti for approx. 6-minutes.
*Remove from oven, turn biscotti onto it's other side and bake for additional 3-minutes.

*Remove from oven and let cool onto a wire-rack.
*Once biscotti are cooled, you can either leave plain or drizzle or dip white chocolate on top.

White Chocolate Drizzle

**Please go to the kitchn for the best method on step-by-step instructions on how to melt and drizzle chocolate onto your cookies/biscotti.
*I used a Pastry Bag instead of a Zip-Loc bag.

***Please Note:   I always use Salted Butter.
In this case, the original recipe did not include to add salt.
You should do what you feel is best.


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