Biscotti All Arancia E Mandorle Orange And Almond Biscotti

From cookiesfromitaly.com. can be prepared 1 week ahead and stored in the refrigerator until ready to bake. Store in an airtight container. These biscotti have a great and unusual flavor with the orange and almond combination!!

Steps

Preheat oven to 350f.

Line 3 baking sheets with waxed paper.

Lightly flour waxed paper.

Sift flour and baking powder into medium bowl.

Beat sugar and butter in large bowl until blended.

Add eggs , 1 at a time , beating until fluffy.

Mix in nuts and candied orange peel.

Add flour mixture and liqueur.

Beat until well blended.

Spoon dough out onto 1 prepared baking sheet , pressing to form 12-inch-long rectangle , about 5 inches wide.

Place in freezer until firm , about 30 minutes.

Cut chilled dough lengthwise into 3 strips.

Shape each strip on lightly floured surface into 12-inch-long , 1 and 1 / 2-inch-wide and 1-inch-high log.

Transfer logs to remaining 2 prepared sheets , 1 log on 1 sheet and 2 logs on second sheet , spacing 2 inches apart.

Brush logs with egg yolk.

Bake until golden and firm to touch , about 30 minutes.

Cool completely on baking sheets.

Reduce oven temperature to 325f.

Using serrated knife , cut logs into 3 / 4-inch-wide diagonal slices.

Stand bi.

Ingredients

all-purpose flour, baking powder, sugar, unsalted butter, eggs, blanched almond, candied orange peel, orange liqueur, egg yolk