Difference between revisions of "Orange-Walnut Biscotti"
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- Preheat the oven to 325 degrees F. | - Preheat the oven to 325 degrees F. | ||
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- Beat the eggs with the sugar or honey until thick (about 5 min). Add any extracts. | - Beat the eggs with the sugar or honey until thick (about 5 min). Add any extracts. | ||
| − | - In a separate bowl, combine the dry ingredients (except the nuts | + | |
| − | - Stir the dry ingredients into the wet ingredients, and then stir in the nuts | + | - In a separate bowl, combine the dry ingredients (except the nuts). |
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| + | - Stir the dry ingredients into the wet ingredients, and then stir in the nuts. | ||
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- Let the dough rest 5 minutes and then turn out onto a floured work surface and divide in half. With floured hands, shape the dough into 11-12 inch long logs and place on a parchment-lined baking sheet. Flatten the logs slightly so that they are about 3-4 inches wide. Brush lightly with the egg wash and bake for 40 minutes, rotating the pans once to ensure even baking. | - Let the dough rest 5 minutes and then turn out onto a floured work surface and divide in half. With floured hands, shape the dough into 11-12 inch long logs and place on a parchment-lined baking sheet. Flatten the logs slightly so that they are about 3-4 inches wide. Brush lightly with the egg wash and bake for 40 minutes, rotating the pans once to ensure even baking. | ||
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- Remove loaves from the oven and let them rest for about 5-10 minutes on a wire rack. | - Remove loaves from the oven and let them rest for about 5-10 minutes on a wire rack. | ||
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- Lower the oven temperature to 275 degrees F. | - Lower the oven temperature to 275 degrees F. | ||
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- Using a serrated knife, cut the logs on a slight diagonal into 1/2 inch thick slices. | - Using a serrated knife, cut the logs on a slight diagonal into 1/2 inch thick slices. | ||
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- Return the slices, standing upright to the baking sheet and bake for an additional 20-25 minutes. | - Return the slices, standing upright to the baking sheet and bake for an additional 20-25 minutes. | ||
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- Cool completely on a wire rack. Serve with coffee or red wine for maximum delight. | - Cool completely on a wire rack. Serve with coffee or red wine for maximum delight. | ||
Latest revision as of 03:18, 10 October 2011
Recipe by MsJoelBoxer Uploaded by Drimble Wedge
- 2 3/4 cups flour
- 1 1/2 cups walnuts, toasted and then coarsely chopped.
- 1 cup of sugar
- 3 eggs at room temperature
- 1 tsp. aluminum-free baking powder
- 1/2 tsp. orange extract (or grated orange rind. I had no oranges and was snowed in.)
- 1/2 tsp. salt
- dash of cardamom
- Egg wash (one yolk mixed with 1 tbsp. water)
- Preheat the oven to 325 degrees F.
- Beat the eggs with the sugar or honey until thick (about 5 min). Add any extracts.
- In a separate bowl, combine the dry ingredients (except the nuts).
- Stir the dry ingredients into the wet ingredients, and then stir in the nuts.
- Let the dough rest 5 minutes and then turn out onto a floured work surface and divide in half. With floured hands, shape the dough into 11-12 inch long logs and place on a parchment-lined baking sheet. Flatten the logs slightly so that they are about 3-4 inches wide. Brush lightly with the egg wash and bake for 40 minutes, rotating the pans once to ensure even baking.
- Remove loaves from the oven and let them rest for about 5-10 minutes on a wire rack.
- Lower the oven temperature to 275 degrees F.
- Using a serrated knife, cut the logs on a slight diagonal into 1/2 inch thick slices.
- Return the slices, standing upright to the baking sheet and bake for an additional 20-25 minutes.
- Cool completely on a wire rack. Serve with coffee or red wine for maximum delight.
