Sunday, January 5, 2014

Almond-Citrus Biscotti

Absolutely heavenly! The flavor of this biscotti is reminiscent of my Mom's orange cookies, only this version is thick and crunchy and not as rich.

For the topping, I buy sliced almonds in the baking aisle, and then chop them up roughly. If you like a stronger almond flavor, I'm sure the biscotti would be just as delicious with a little almond extract in place of, or in addition to, the vanilla.

It's become our tradition to reserve this annual treat for after the holidays. On cold, dark January mornings after Christmas has been packed away and school has resumed, this cheerful pick-me-up is magical with a cup of coffee. Especially if my dear husband delivers it with a kiss when I first wake up!

Almond Citrus Biscotti
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 4 eggs (3 for the dough, 1 for the top)
  • 2 teaspoons lemon zest
  • 3 teaspoons orange zest
  • 1 teaspoon vanilla extract
  • 3 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • dash salt
  • 1/3 cup finely chopped almonds

In a mixing bowl, cream butter and sugar. Add THREE of the eggs, one at a time, beating well after each. Beat in lemon peel, orange peel and vanilla. Combine flour, baking powder and salt; add gradually to creamed mixture.

Divide dough into three portions; on ungreased baking sheets, shape each into a rectangular loaf (approximately 8-in. x 3-in.). In a small bowl, lightly beat remaining egg; brush generously over dough. Sprinkle immediately with almonds.

Bake at 350 F for 25-30 minutes or until lightly browned. Cool for 5 minutes. Transfer loaves to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices.

Place slices back on the baking sheet, cut side down, and bake for 7 minutes more. Remove from oven and turn each piece over. Bake another 6-8 minutes or until golden brown. Cool on wire racks. Store biscotti in an airtight container.

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