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Almond Biscotti with Citrus Recipe
This Almond Biscotti with Citrus Recipe is so delicious, and surprisingly easy to make. The most difficult part might be shaping the logs. I use baggies over my hands, as the dough is quite sticky. Remember, they don't have to be perfect, they are artisian.
Also, because I typically have salted butter on hand, I use it, and omit salt when called for in baked goods. If you substitute unsalted butter, just add 1/2 teaspoon kosher salt, as a flavor enhancer.
Almond Biscotti with Orange Peel
- 2 3/4 cups all purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1 1/4 cup sugar
- 1/2 cup (1 stick) butter, melted
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 2 teaspoons grated orange peel
- 3 large eggs
- 1 1/2 cups almonds, coarsely chopped
- In a medium bowl, whisk flour, and baking powder.
- In a large bowl (I use my Kitchenaid Stand Mixer), mix together the sugar, melter butter, almond extract, vanilla extract, and orange peel until smooth. Add the eggs, one at a time. Add the flour mixture and mix until just incorporated (do not overmix). Refrigerate the dough, covered, until just firm enough to handle (approx. 30-60 minutes).
- Preheat oven to 350 degrees F. Divide dough in half, and shape into two 12" x 3" logs (about 1" thick). Try to get the ends squared, so as to not end up with overcooked ends. Place on a parchment lined baking sheet.
- Bake until just golden brown around the edges, and firm to the touch, approximately 25-30 minutes. Transfer loaves to wire racks to cool (approximately 15-30 minutes).
- Using a serrated or very sharp knife, cut logs into 1/2" thick slices, and arrange in a single layer on a baking sheet. Bake until golden on the newly cut edges, approximately 20 minutes.
- Cool completely on baking sheet. Store biscotti in an airtight container at room temperature for up to two weeks.