Orange Almond BiscottiSubmitted by: DKOUNTZ81
IntroductionLight, Crunchy and Wonderful with Coffee Light, Crunchy and Wonderful with Coffee
2 cups White Flour
1 tsp Baking Powder
1/8 tsp Salt
3/4 cup Granulated Sugar
3 Large Eggs
1 tbsp Fresh Orange Zest
1 tsp Vanilla Extract
1 cup Almonds, whole, toasted and roughly chopped
In another bowl beat eggs with vanilla and orange zest.
Add egg mixture to the flour mixture with mixer on low speed. Add almonds as dough comes together.
With floured hands divide dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide. Transfer logs to the prepared baking sheet, spacing the logs about 3 inches apart.
Bake for 35-40 minutes, or until firm to the touch (logs will spread during baking).
Remove from oven and let cool on a wire rack for about 10 minutes.
Remove from pan and slice 1/2in thick using a serrated knife. Place cookies cut side down on baking sheet.
Bake 20 minutes in slow oven turning over once half way through.
Store in an airtight container, I'd tell you how long they keep for, but they've never lasted longer than about a week!
Makes about 40 cookies.
Number of Servings: 40
Recipe submitted by SparkPeople user DKOUNTZ81.
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It was fun making these~
Also, since I did not have any orange zest, I used 2 teaspoons of orange juice. I used 1 cup of whole wheat flour and 1 cup of white flour. Instead of 1 cup of almonds, I put half a cup of almonds and half a cup of raisins. Also, I just used 2 eggs and 1 egg white.