The word ‘biscotti’ comes from from the latin word biscotus meaning ‘twice-baked’. Oven-baked goods that are baked twice are very dry and can be stored for long periods of time. Serve these delicious biscotti with coffee or tea for dipping.
3-1/2 cup flour
4 teaspoons baking powder
1-1/2 cup whole unblanched almonds
1 cup craisons
1 cup chocolate chips (optional)
1-1/2 cup sugar (or natural sweetener of your choice)
2/3 cup butter, melted
4 teaspoons orange rind
4 teaspoons vanilla
1 teaspoon almond extract
1 egg white, lightly beaten (for glaze)
chocolate coating, optional
Mix together flour, almonds, craisons and chocolate chips.
In a separate bowl, beat the eggs then add the sugar, butter, vanilla, almond extract and orange rind.
Transfer to a floured surface and divide the dough in half, forming each half into a log (about 3 inches wide and ¾-inch thick).
Brush with beaten egg white then bake at 350 degree (F) oven for 25 minutes.
Allow biscotti to cool for 5 minutes. Then cut into 1-inch wide slices. Turn each slice onto its side and bake 20-25 minutes longer (or until golden brown).
If desired, melt additional chocolate in a double boiler and brush onto cooled biscotti.
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