Sunday, 2 August 2009

Orange Biscotti


3/4 cup sliced almonds
1/2 cup butter
3/4 cup white sugar
2 eggs
1 1/2 teaspoons cinnamon
3 teaspoons orange extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt


Spread almonds on a baking tray and bake at 350F for around 10 minutes (until golden)
Mix butter and sugar together until smooth, then add eggs
Add cinnamon and orange extract, stir until smooth
Sift and add flour, baking powder and salt
Add almonds

When mixture is relatively smooth, remove from mixing bowl and finish kneading with your hands; form into a ball
Divide ball in two (or even three, if the two seem a bit lengthy and hard to handle), roll each into a log; press down lightly to make each one not-quite-round

Place on baking tray, cook at 325F for about 20 minutes
Remove from oven, allow to stand for at least five minutes
Carefully cut into slices about a centimetre thick
Place slices back on baking tray and return to oven for ten more minutes; turn over and bake for a further ten minutes

Enjoy with tea or coffee, with friends or alone!

*A variation to the above recipe which has met with much approval:
In place of orange essence, use raspberry essence (3 - 4 teaspoons)
Don't use any cinnamon
Add 3/4 of a cup of white chocolate bits
Add 1/2 a cup of shredded coconut

All other ingredients and procedure as above.

Tea-cup and saucer and apostle spoon courtesy of the dearly-departed Frolicking Frog antique shop, Clovelly.