Sunrise Biscotti
This refreshing biscotti is brightened up by the beautiful colors of the blood orange. White chocolate & honey add sweetness. This recipe was developed as an entry in the ready set cook #11 contest. i personally like my biscotti a little softer, so it can be enjoyed as a cookie by itself or for dipping in my morning coffee. for a crispier cookie, increase bake times 5-10 minutes each.
Steps
Preheat oven to 325f.
In large mixer bowl , add sugar , butter and honey.
Grate the peel from the blood orange using the large side of the cheese grater.
Take care not to grate the pith.
Add grated peel to mixer bowl.
Cut orange in half and squeeze juice out of both halves.
Add to bowl.
Cream all together til light and fluffy.
Add almond extract and then both eggs , one at a time , beating well after each.
Sift together flour , baking powder and salt.
Gradually blend into creamed mixture.
With wooden spoon , stir in chopped pecans and white chocolate chips.
Dough will be slightly sticky.
Turn out onto lightly floured surface and divide into two halves.
Using your hands , roll one half into a 10-12 inch log and place lengthwise on greased cookie sheet.
Gently flatten log into a long rectangle about 2-1 / 2 inches wide.
Repeat with second half of dough , leaving about 3 inches between flattened logs on cookie sheet.
Bake for 20 minutes in preheated oven , or until a pa.
Ingredients
butter, white sugar, blood orange, honey, almond extract, eggs, all-purpose flour, baking powder, salt, white chocolate chips, pecans