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Print this Recipe    Biscotti 65

GOLDEN BISCOTTI (MANDELBROT)
Yield: 36 servings

2 c flour
1/4 t baking soda
1 t baking powder
1/4 t salt
2/3 c sugar
5 t orange zest; finely chopped
2 egg
1/4 c oil
1 1/2 t vanilla extract
1/2 t almond extract
1 2/3 c almonds, unblanched sliced
1/3 c almonds, unblanched whole

2 T sugar
1/8 t cinnamon, ground
1 egg white

Preheat oven to 350 degrees.

Food Processor Method: In a medium bowl, sift together all but 1/4
c of the flour with the baking powder, baking soda, and salt, and
whisk to mix it well.

In a food processor with the metal blade, process the sugar and
orange zest until the zest is finely minced. Add the eggs and
process for about 30 seconds or until thoroughly blended. Scrape
the sides of the bowl.

With the motor running, add the oil and extracts and process until
blended. Add the sliced almonds and process until finely chopped.
Add the flour mixture and process for about 7 seconds or until the
flour is almost incorporated. (There will be some flour clinging
to the sides of the work bowl. Do not overprocess as the dough
will be too stiff to incorporate the flour completely in the
processor.)

Electric Mixer Method: Finely grate the orange zest. Finely chop
the sliced almonds. Place them both in a medium bowl. Sift together
all but 1/4 cup of the flour with the baking powder, baking soda,
and salt and add to the nuts and zest. Whisk together to mix them
well. In a large mixing bowl, beat the sugar and eggs for several
minutes, until very thick and pale in color. With the mixer at
medium speed, beat in the oil and extracts. At low speed, gradually
beat in the flour mixture.

For both methods: Scrape the dough (including any flour from the
work bowl) onto a lightly flour counter and knead the dough, adding
the remaining 1/4 c flour to form a soft, non-sticky dough.

Shape the dough into two 2-inch wide cylinders. Each will be about
7 1/2 inches long. Line up the whole almonds lengthwise in rows
along the dough and press them well into the dough. With the palms
of your hands, roll the cylinders on the counter, enclosing the
almonds and maintaining the 2-inch diameters of the cylinders.
Place the cylinders 2 inches apart on a cookie sheet. In a small
bowl, stir together the sugar and cinnamon for the topping. Beat
the egg white. Brush the cylinders lightly with the beaten egg
white and sprinkle them with the cinnamon topping.

Bake on the upper rack of the oven for 30 minutes or until lightly
browned and very firm.

Cool the cylinders on the cookie sheet for 15 minutes or until just
warm. Slip them off the sheet and onto a counter. With a serrated
knife, cut diagonal 1/2 inch slices. Place the slices closely
together on lightly buttered cookie sheets.

Toast the slices for about 8 minutes. Using a small metal spatula,
turn them and bake for another 8 minutes or until golden brown.
For even baking, rotate the cookie sheets from top to bottom and
front to back halfway through the baking period. [I NEVER do this,
because I think you lose too much of your heat when you open the
door to do it, so you're no longer baking at the correct temperature.
--Leti] Use a small, angled metal spatula or pancake turner to
transfer the cookies to wire racks to cool completely.

Store in an airtight container at room temperature. Keeps several
months.

Notes:

Unbleached flour has more gluten-forming proteins, which help to
hold the almonds in the dough and make the dough less fragile.

When the almonds are placed lengthwise, they do not fall out of
the baked dough as readily and are more attractive when sliced.

Biscotti can be tricky to cut into neat slices. If the cylinders
are too hot or completely cold, the slices tend to break. When
cutting the biscotti, hold the cylinder near the end being sliced
and press it gently on top. If it is still crumbly, try popping
it in the oven for another 5 minutes. Using coarsely chopped
almonds instead of whole almonds is another solution, but they are
less dramatic in appearance.

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