Orange Almond Biscotti Ii Recipes

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ORANGE-ALMOND BISCOTTI

There's no waiting in line for these crisp orange-almond cookies. Put on a pot of coffee, and enjoy that same coffee-shop taste at home!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 3

Number Of Ingredients 8



Orange-Almond Biscotti image

Steps:

  • Heat oven to 350°F.
  • Stir together sugar, butter, orange peel and eggs vigorously in large bowl until creamy and well blended. Stir in flour, baking powder, salt and almonds. Shape half of the dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet.
  • Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
  • Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet to wire rack. Cool completely.

Nutrition Facts : Calories 85, Carbohydrate 13 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg

1 cup sugar
1/2 cup butter or margarine
1 tablespoon grated orange peel
2 eggs
3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup slivered almonds, toasted and chopped

ORANGE ALMOND BISCOTTI

Provided by Food Network Kitchen

Time 2h

Yield 50 cookies

Number Of Ingredients 9



Orange Almond Biscotti image

Steps:

  • Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  • Mix the flour, sugar, baking soda and salt with an electric mixer in a medium bowl. Add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extract, orange zest and almonds, mixing to make a somewhat sticky dough.
  • Turn the dough out onto a floured board and knead just until it comes together. Halve the dough and shape into 2 logs, approximately 12 by 2 inches. Transfer the logs the prepared pan, spacing them about 3 inches apart. Brush the dough all over with the beaten egg and sprinkle with sanding sugar, if desired. Bake until they are firm and golden in color, about 45 minutes. Transfer the logs with a metal spatula to a cutting board and cool for a few minutes.
  • Cut the logs with a serrated knife on an angle into 1/2-inch slices. Lay them cut side down on the pan. Return to the oven and bake until golden brown on 1 side, about 10 minutes. Remove from oven, flip biscotti and continue to bake until golden, about 10 minutes more. Transfer to a rack to cool.
  • Store biscotti for up to 2 weeks in an airtight container.
  • Cook's Note: These biscotti are traditional and very crunchy. They are made for dunking.
  • Tip: Serve with Kahlua Eggnog.

2 cups all-purpose flour, plus more for work surface
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon fine salt
3 large eggs, plus 1 egg, beaten, for egg wash
Zest of 1 orange, peeled with a vegetable peeler, no pith, finely chopped
1 teaspoon almond extract
1 cup chopped dry roasted unsalted almonds
Sanding sugar, optional

NUTTY ORANGE BISCOTTI

Provided by Trisha Yearwood

Categories     dessert

Time 2h20m

Yield 2 dozen biscotti

Number Of Ingredients 10



Nutty Orange Biscotti image

Steps:

  • In a large bowl, beat the eggs and sugar together at high speed with an electric mixer until foamy, about 5 minutes. Add the orange zest and juice, oil, almond extract and vanilla extract, beating until blended. Sift the flour and baking powder together and add to the egg mixture, beating well. Fold in the almonds by hand. Remove the dough to plastic wrap, wrap and freeze until firm, about 30 minutes.
  • Meanwhile, preheat the oven to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Divide the dough in half. Spray your hands lightly with nonstick cooking spray and shape each portion into a 5-by-8-inch log on the baking sheet. Bake until firm, about 25 minutes. Cool the logs on the baking sheet for 5 minutes, then transfer to wire racks to cool completely, about 15 minutes.
  • Using a serrated knife, cut each log diagonally into 1/2-inch slices. Return the biscotti to the baking sheets and bake for 15 minutes. Turn the cookies over and bake for 15 more minutes. Cool on wire racks.

4 large eggs
1 cup sugar
Grated zest from 1 orange plus 1 teaspoon juice
2 tablespoons vegetable oil
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3 1/3 cups all-purpose flour
2 teaspoons baking powder
1 cup chopped almonds or nuts of your choice
Nonstick cooking spray

ORANGE AND ALMOND BISCOTTI

Categories     Cookies     Dessert     Bake     Orange     Almond     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 60

Number Of Ingredients 9



Orange and Almond Biscotti image

Steps:

  • Preheat oven to 350°F. Line 3 baking sheets with waxed paper. Lightly flour waxed paper. Sift flour and baking powder into medium bowl. Beat sugar and butter in large bowl until blended. Add eggs, 1 at a time, beating until fluffy. Mix in nuts and candied orange peel. Add flour mixture and liqueur; beat until well blended.
  • Spoon dough out onto 1 prepared baking sheet, pressing to form 12-inch-long rectangle, about 5 inches wide (dough will be very soft). Place in freezer until firm, about 30 minutes.
  • Cut chilled dough lengthwise into 3 strips. Shape each strip on lightly floured surface into 12-inch-long, 1 1/2-inch-wide and 1-inch-high log. Transfer logs to remaining 2 prepared sheets, 1 log on 1 sheet and 2 logs on second sheet, spacing 2 inches apart. Brush logs with egg yolk. Bake until golden and firm to touch (dough will spread), about 30 minutes. Cool completely on baking sheets. Reduce oven temperature to 325°F.
  • Using serrated knife, cut logs into 3/4-inch-wide diagonal slices. Stand biscotti slices upright on 2 heavy large baking sheets. Bake until biscotti are pale golden, about 25 minutes. Transfer to racks and cool. (Can be prepared 1 week ahead. Store in airtight container.)

3 cups all purpose flour
4 teaspoons baking powder
1 cup sugar
7 tablespoons unsalted butter, room temperature
3 large eggs
3/4 cup chopped blanched almonds (about 3 1/2 ounces)
1/2 cup finely chopped candied orange peel
3 tablespoons orange liqueur or brandy
1 large egg yolk, beaten to blend

ORANGE-ALMOND BISCOTTI

Categories     Cookies     Nut     Dessert     Bake     Orange

Number Of Ingredients 11



ORANGE-ALMOND BISCOTTI image

Steps:

  • Preheat oven to 350 F. Prepare a large rimmed baking sheet by lining it with parchment paper. Whisk together in a bowl the first three ingredients. Cream together butter and sugar. Beat in eggs, one at a time, until mixed in. Then add in vanilla and almond extracts. Add the zest and fold in almonds. When extras are folded in nicely, add flour mixture and let stir until just incorporated. Halve dough, place the two halves on the prepared cookie sheet, and shape each half into a flat-ish log. Pat each dough shape to smooth it (I put a little water on my hands to get these nice and smooth). Sprinkle some raw sugar on top of each dough shape. Bake the loaves for 30 minutes. Pull out of the oven, let cool for 10 minutes, and then slice each loaf into the size biscotti you want. Lay the slices flat back on the same cookie sheet. Bake for another 15 minutes. Transfer to a cooling rack to cool completely. Biscotti can be stored in an air-tight container for up to two weeks.

2 c. all-purpose flour
1 t. baking powder
1/4 t. salt
4 T. unsalted butter, softened
1 c. sugar
2 eggs
1/2 t. vanilla extract
1/4 t. almond extract
Zest of one large orange
3/4 c. toasted almonds, chopped
Raw sugar

ALMOND-ORANGE BISCOTTI

These Italian cookies and our Strawberries in Red Wine are an elegant end to a meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen cookies

Number Of Ingredients 13



Almond-Orange Biscotti image

Steps:

  • Preheat oven to 350 degrees. Heat butter in a saucepan over medium-high heat until lightly browned, about 3 minutes. Immediately pour into a bowl, and stir in orange zest and rosemary. Let cool.
  • Combine flour, cornmeal, granulated sugar, baking soda, and salt. Beat in 2 eggs, the vanilla, and the butter mixture. Stir in almonds.
  • Dampen hands, and form dough into a 13-by-2-inch log. Set on a baking sheet lined with parchment. Combine remaining egg with water. Brush dough with egg wash, and sprinkle with sanding sugar. Bake, rotating sheet once, until golden brown, 25 to 30 minutes. Transfer to a wire rack to cool.
  • Reduce temperature to 200 degrees. Using a serrated knife, cut log on the diagonal into 1/4-inch-thick slices. Arrange slices on parchment-lined baking sheets. Bake, rotating sheets once, until dry and crisp, about 1 hour. Let cool.

1/2 stick (4 tablespoons) unsalted butter
3 tablespoons finely grated orange zest
1 tablespoon fresh rosemary, finely chopped
1 cup all-purpose flour
1/3 cup coarse cornmeal
1/2 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/2 teaspoon pure vanilla extract
3/4 cup blanched almonds, toasted
1 tablespoon water
Fine sanding sugar, for sprinkling

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