Almond Orange Biscotti

Almond Orange Biscotti

3 large eggs, separated

1 1/2 C. sugar

1/3 C. melted butter, cooled

1 C. lightly toasted, coarsely chopped almonds

2 T. Grand Marnier (or other orange-flavored liqueur)

1/8 C. chopped, candied orange peel or 3 T. finely grated orange zest

3 1/2 C. all-purpose flour

1 1/2 t. baking powder

Beat the egg yolks with ¾ cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier and candied orange. In a separate bowl, beat the egg whites until they just begin to form peeks and gradually beat in remaining ¾ cup sugar until whites form stiff peaks.

Sift flour and baking powder together and alternately fold 1/3 of flour and egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour.

With floured hands, divide dough into two logs, about 11/2 inches in diameter. Arrange logs on a buttered or parchment-lined baking sheet and bake in a preheated 325 degree oven for 20-25 minutes or until logs are lightly brown and firm to the touch.

Remove from oven and let logs cool on baking pan on a rack for 10 minutes. On a cutting board, cut logs crosswise on the diagonal into 1/2 -inch widths. Arrange biscotti cut side down on baking pan and bake for 5-7 minutes on each side or until biscotti are very lightly browned and crisp. Cool on racks and store air-tight.

For chocolate-mint biscotti: Delete almonds, Grand Marnier and orange peel. Add 6 ounces bittersweet chocolate melted with 1 tablespoon cocoa. Add 4 tablespoons finely chopped fresh mint.

Makes 36 biscotti


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