Almond Orange Biscotti
I don’t know what it is, but against all reason, winter is the time of year for espresso to me. You’d think the large warming cups of coffee would be swapped out come summer in favor of tiny thimbles of espresso, but for whatever reason, I tend to do the opposite. The Bodum is assigned the role of milk frother so I can have cappuccinos while the large mugs collect dust in the cupboard. Okay, yes, I still make a press pot every now and then when I want something to dilute my eggnog with, but it’s simply not as common.
Maybe it’s because I bake up so much biscotti every year that I need something to dunk it in, or maybe I make up so much biscotti so I always have another excuse for an espresso? Whatever the reason is, these classic almond biscotti (with just a hint of orange) are wonderful with espresso, yes, but a glass of milk, tea or even a glass of juice. I tend to omit almond extract because I find it overpowering, but if you want that strong amaretti flavor, that’s the route to take.
- 2 cups (240 grams) all-purpose flour
- 3/4 cup (150 grams) granulated white sugar
- 1 teaspoon baking powder
- pinch of salt
- 3 eggs
- 1 teaspoon vanilla extract
- (optional) 1/2 teaspoon pure almond extract
- 1 orange, zested
- 1 cup blanched almonds, toasted and chopped
- Preheat oven to 300 degrees.
- In a large bowl, sift together the flour, sugar, baking powder and salt. Mix in the eggs, one at a time, then stir in the vanilla, orange zest and almonds until evenly distributed.
- Line a sheet pan with parchment paper. Divide the dough into two even portions and, with lightly wetted hands, shape into logs on the parchment paper.
- Bake until firm, about 35-40 minutes, then remove from the oven and cool to room temperature.
- With a serrated knife, slice the logs into 1/2″ biscotti and return them, cut side down, to the sheet pan.
- Return the biscotti to the oven and bake for 10 minutes on one side, then flip and bake the other side for 10 minutes as well, or until dry and firm to the touch. Remove from the oven and cool to room temperature, then store in an airtight container.
To toast almonds, simply spread them on a baking sheet and place them in a 350 degree oven for about 10 minutes, or until lightly browned. Alternatively, place them in a dry skillet over medium heat and toss occasionally until lightly browned.