Biscotti All'arancia E Mandorle (orange And Almond Biscotti)

Total Time: 1 hr 55 mins Preparation Time: 1 hr Cook Time: 55 mins

Ingredients

• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1 cup sugar
• 7 tablespoons unsalted butter, room temperature
• 3 large eggs
• 3/4 cup blanched almond, chopped (about 3 1/2 ounces)
• 1/2 cup candied orange peel, finely chopped
• 3 tablespoons orange liqueur or 3 tablespoons brandy
• 1 large egg yolk, beaten to blend

Recipe

• 1 preheat oven to 350°f
• 2 line 3 baking sheets with waxed paper. lightly flour waxed paper.
• 3 sift flour and baking powder into medium bowl.
• 4 beat sugar and butter in large bowl until blended.
• 5 add eggs, 1 at a time, beating until fluffy.
• 6 mix in nuts and candied orange peel.
• 7 add flour mixture and liqueur; beat until well blended.
• 8 spoon dough out onto 1 prepared baking sheet, pressing to form 12-inch-long rectangle, about 5 inches wide (dough will be very soft). place in freezer until firm, about 30 minutes.
• 9 cut chilled dough lengthwise into 3 strips.
• 10 shape each strip on lightly floured surface into 12-inch-long, 1 and 1/2-inch-wide and 1-inch-high log.
• 11 transfer logs to remaining 2 prepared sheets, 1 log on 1 sheet and 2 logs on second sheet, spacing 2 inches apart.
• 12 brush logs with egg yolk.
• 13 bake until golden and firm to touch (dough will spread), about 30 minutes.
• 14 cool completely on baking sheets. reduce oven temperature to 325°f
• 15 using serrated knife, cut logs into 3/4-inch-wide diagonal slices.
• 16 stand biscotti slices upright on 2 heavy large baking sheets.
• 17 bake until biscotti are pale golden, about 25 minutes.
• 18 transfer to racks and cool.