This is the most yummy cookie-with-coffee ever invented! They last a week after baking in an airtight container, or a month in the freezer.
1 1/2 C. sugar
3 eggs
1/3 C. melted butter, cooled
1 C. lightly toasted, coarsely chopped almonds
2 T. Grand Marnier (or other orange-flavored liqueur)
1/8 C. chopped, candied orange peel or 3 tablespoons finely grated orange zest
3 1/2 C. all-purpose flour
1 1/2 t. baking powder
Beat the egg yolks with 3/4 cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier and candied orange. In a separate bowl, beat the egg whites until they just begin to form peeks and gradually beat in remaining 3/4 cup sugar until whites form stiff peaks. Sift flour and baking powder together and alternately fold 1/3 of flour and egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour. With floured hands, divide dough into two logs, about 1 1/2 inches in diameter.
Arrange logs on a buttered or parchment-lined baking sheet and bake in a preheated 325°F. oven for 20-25 minutes or until logs are lightly brown and firm to the touch. Remove from oven and let logs cool on baking pan on a rack for 10 minutes. On a cutting board, cut logs crosswise on the diagonal into 1/2 -inch widths. Arrange biscotti cut side down on baking pan and bake for 5-7 minutes on each side or until biscotti are very lightly browned and crisp. Cool on racks and store air-tight.
Makes 36 biscotti.
NOTES: This is yet another great gift-giving idea. Just find a nice air-tight container to put it in and you are good to go!
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