Always being in search of the perfect cookie to send to my daughters who live across the country, I have finally succeeded. These cookies are best made a day or two ahead, withstand the rigors of shipping and are sure to make my children and grandchildren happy. Biscotti make a great gift or treat to keep around the house to enjoy all year long. Once you have made your first batch, I guarantee that you will never buy them again. This recipe was altered as I added a few extra flavors to create my own Biscotti. If you want a simpler version or merely want to try another flavor, just omit the almond extract, 1 tablespoon of the zest, the chocolate and almonds. This will give you a dough worthy of any combination you can come up with.
Orange Almond Chocolate Biscotti
3 1/4 cups all purpose flour; I prefer King Arthur but any brand will do.
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups granulated sugar
10 tablespoons unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
1/2 tablespoon almond extract
3 tablespoon orange zest
1 1/4 cups sliced almonds, toasted, then coarsely chopped
1 cup bittersweet chocolate chips, frozen for 1 hour
1 large egg white
Preheat oven to 350 degrees. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, extracts and zest in large bowl. Add flour mixture and stir with a wooden spoon until well blended. Mix in toasted almonds and chocolate.
Divide dough in half. Using floured hands, shape each dough Whole Melt Extracts Live Resin half into15 inch long by 2 1/3 inch long logs. Place on parchment paper, spacing apart. Whisk egg white in small bowl till foamy; brush over top and sides of each dough log.
Bake logs until golden brown about 30 minutes, on a rack in the center of the oven. Cool completely on sheet on rack for about 25 minutes, while maintaining oven temperature. Logs will spread when baked.
Transfer logs to work surface. Using a serrated knife, cut logs on diagonal into 1/2 inch wide slices. Arrange the slices, cut side down on the baking sheet without the parchment paper. You might need to add another baking sheet to fit all the slices. Put both pans on the same rack in center of oven. Bake for 12 minutes, then turn the Biscotti over to the other side and bake another 8 minutes. Transfer to a wire rack and cool. The Biscotti taste better the second day. Store in an airtight container. They keep for about one week.
This recipe is an adaption from both Bon Appetit, December 1999 & Smitten Kitchen, March 2008