Almond and Orange Biscotti (Biscotti con Mandorle ed Arance)
A crunchy Italian style cookie that's great with tea or coffee.
Ingredients
- 1 stick unsalted butter at room temperature
- ¾ cup sugar
- 2 Tbsp orange rind grated
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 3 eggs slightly beaten
- 2 oz Amaretto liqueur
- 1 cup almond slices slightly toasted
Instructions
- Oven temperature 350°F (175°C).
- Cream together butter, sugar, orange rind and vanilla until light and fluffy.
- Sift the flour, baking powder and salt. Slowly begin adding the dry ingredients to the creamed butter mixture until well combined.
- Slowly add the beaten eggs and Amaretto. Gently add the sliced almonds and mix well.
- Place the dough on a floured worktop and shape into a long flat log shape about 4" wide and the length of the cookie sheet. (I used a silicone mat so the biscotti do not stick, but you can use parchment paper if you don't have one.)
- Bake in preheated oven about 45 minutes (turn once during baking), or until lightly browned. Remove from oven and cool slightly, then cut ½" slices at a slight angle (if you'd like longer cookies) using a serrated knife.
- Place cut side down back on the cookie sheet and bake for another 15 to 20 minutes.
Notes
- Use quality, organic ingredients for the best results
Nutrition
Serving: 1biscotto | Calories: 155kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 94mg | Potassium: 57mg | Fiber: 1g | Sugar: 7g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
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