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Biscotti: Golden Biscotti




Source of Recipe


Lu


List of Ingredients




2 c Flour
1/4 tsp Baking soda
1 tsp Baking powder
1/4 tsp Salt
2/3 c Sugar
5 tsp Orange zest, finely chopped*
2 Egg
1/4 c Oil
1 1/2 tsp Vanilla extract
1/2 tsp Almond extract
1 2/3 c Almonds, unblanched sliced
1/3 c Almonds, unblanched whole

---TOPPING---
2 tbsp Sugar
1/8 tsp Cinnamon
1 Egg white



Recipe



General Info:
Preheat oven to 350 degrees

Instructions:

Finely grate the orange zest.
Finely chop the sliced almonds. Place them both in a medium bowl. Sift together all but 1/4 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.
Scrape the dough (including any flour from the work bowl) onto a lightly flour counter and knead the dough, adding the remaining 1/4 c flour to form a soft, non-sticky dough.
Shape the dough into two 2-inch wide cylinders. Each will be about 7 1/2 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 the 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 1/2 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.

Transfer the cookies to wire racks to cool completely.
Store in an airtight container at room temperature. Keeps several months.