Sunday, May 23, 2010

Almond/Pecan Biscotti


    1-3/4 cups all purpose flour
    2 tsp baking powder
    1/2 cup whole unblanched almonds
    1/4 pecans
    3/4 cup white sugar
    1/3 cup melted butter
    2 tsp vanilla
    1/2 tsp almond extract
    2 tsp grated orange rind
    1 egg white, lightly beaten


To measure flour accurately, lightly spoon flour into dry measure, without tapping, until cup is heaping; level off with blunt edge of knife. In large bowl, combine flour, baking powder and almonds.

In separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until soft sticky dough forms. Transfer to lightly floured surface; form into smooth ball.

Divide dough in half, roll each into 12-inch (30 cm) long log. Transfer to ungreased baking sheet.

Brush tops with egg white; bake in 350°F (180°C) oven for 20 minutes.

Remove from oven and let cool on pan on rack for 5 minutes. Transfer each log to cutting board; cut diagonally into 3/4-inch (2 cm) thick slices.

Stand cookies upright on baking sheet; bake for 20 to 25 minutes longer or until golden. Transfer to rack and let cool. (Biscotti can be stored in airtight container for up to 2 weeks.)

Very good.

I modified it a bit from this Canadian Living recipe.

Canadian Living has never let me down