- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 stick unsalted butter
- 1 cup whole blanched almonds, coarsely chopped
- 2/3 cup candied orange peel, cut into 1/4 inch diced pieces (see note above - I subbed 1/3 cup plus about another 1/6 of a cup of orange marmalade. I just did my best at pulling out the pieces of orange peel. Worked really well!)
- 2 large eggs
- 2 tsp. vanilla extract
- Finely grated zest of 1 large orange
Prepare pans by covering 2 cookie sheets with parchment paper or foil (or use a silicone baking mat).
Set a rack in the middle level of the oven and preheat to 350 degrees.
In a bowl, combine the flour, sugar, baking powder, and salt; stir well to mix.
Cut the butter into six or eight pieces and add to the bowl. Rub the butter into the dry ingredients. Reach down to the bottom of the bowl and make sure no dry ingredients "escape" the butter (what is this? Alcatraz?!) Rub and distribute the butter evenly until there are no longer any large pieces of butter and the mixture is cool and powdery.
Add the almonds and orange peel to the flour and butter mixture and toss to combine.
In another bowl, whisk together the eggs, vanilla, and orange zest and add the dry ingredients. Use a large rubber spatula to stir the ingredients together until they form a dough.
Scrape the dough onto a floured surface and press it together. Shape the dough into a 12-inch cylinder and divide it in half. Roll each half under your hands to re-form it as a thinner 12-inch cylinder. Place the logs on one of the prepared pans, not too close to each other or to the sides of the pan. Use the palm of your hand to gently flatten the logs.
Bake the logs for 25-30 minutes or until they are well-risen, well-coloured, and firm when pressed with a fingertip. Place the pan on a rack to cool.
Reset the racks in the upper and lower thirds of the oven but leave the temperature at 350 degrees. Place each of the cooled logs on a cutting board and slice them diagonally every 1/3 inch. Arrange the biscotti on the prepared pans, cut side down. You don't need to leave space between them - they will not spread. Bake the biscotti for 15-20 minutes or until they are well toasted. Cool on the pan on a rack.
Store the biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
I bet this would be amazing with a nice iced coffee - nothing fancy; just strong brewed coffee with some milk/cream poured over ice. Nice summery coffee break.
**Probably should have taken that broken piece out of the photo! lol**