Recipe: Orange Almond Biscotti (Biscotti di Prato)

ORANGE ALMOND BISCOTTI (BISCOTTI DI PRATO)

2 1/2 cups flour plus flour for sheet
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
3/4 cup sugar
1 teaspoon grated orange peel
1 1/2 teaspoons vanilla extract
1 cup toasted almonds, coarsely chopped

Preheat oven to 325 degrees F. Butter and flour large baking sheet.

On a piece of wax paper, sift flour, baking powder, baking soda, and salt.

In a large bowl, beat eggs and sugar until light and foamy. Beat in orange peel and vanilla. Stir in dry ingredients. Stir in almonds

On the baking sheet, shape the dough into 2 4-by-2 inch logs about 4 inches apart. Smooth the tops and sides with a rubber spatula.

Bake the logs 30 minutes or until firm and golden. Remove from oven and reduce oven heat to 275 degrees. Cool logs 10 minutes.

Slide a metal spatula under the logs and transfer them to a cutting board. With a large chef's knife cut the logs diagonally into 1/2 inch slices. The best way to do this is to place the tip of the knife on the board then press down firmly. This will cut cleanly through the almonds, and the cookies will be less likely to crumble. Arrange biscotti cut side down on the baking sheet.

Return to oven and bake 5-10 more minutes on each side or until pale golden. Watch closely to prevent burning. Let cool and store in airtight containers.

Makes 54
Source: Jo Merrill