Almond and Orange Biscotti (Makes approx. 16)

Almond and Orange Biscotti (Makes approx. 16)
 
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by hoppershaun

 
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Ingredients

Ingredients
Method
 
  • 200g plain flour
  • 200g caster sugar
  • 2 medium eggs
  • 100g whole blanched almonds
  • half an orange, zested and minced
  • 1 crushed star anise
  • 1 tsp baking powder
  • pinch salt
  • small splash almond extract
1.Preheat the oven to 180C. 2.Mix the flour, baking powder, and salt together. 3.In a large mixing bowl, break two eggs and add the sugar. Whisk to combine. 4.Add the almond extract, orange zest, star anise and almonds to the egg and sugar mixture. Fold in to combine. 5.Working in batches, pour enough of the flour mixture to cover the surface of the egg mixture. Fold in the flour. Continue until all of the flour is integrated. 6.Split the dough in half and place the two rough balls onto a non-stick baking sheet on a baking tray. Shape the batter into two log shapes of approximately 10 inches by 2 and a half inches each. 7.Bake in the oven for 40 minutes (rotating the tray once after twenty minutes). 8.Remove from the oven and place on a wire rack to cool for at least ten minutes. After cooling, place onto a cutting board and cut diagonally into 1 cm thick pieces. 9.Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the tray and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other.

Almond and Orange Biscotti (Makes approx. 16)

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This recipe was uploaded by hoppershaun

 
 

Method


1.Preheat the oven to 180C. 2.Mix the flour, baking powder, and salt together. 3.In a large mixing bowl, break two eggs and add the sugar. Whisk to combine. 4.Add the almond extract, orange zest, star anise and almonds to the egg and sugar mixture. Fold in to combine. 5.Working in batches, pour enough of the flour mixture to cover the surface of the egg mixture. Fold in the flour. Continue until all of the flour is integrated. 6.Split the dough in half and place the two rough balls onto a non-stick baking sheet on a baking tray. Shape the batter into two log shapes of approximately 10 inches by 2 and a half inches each. 7.Bake in the oven for 40 minutes (rotating the tray once after twenty minutes). 8.Remove from the oven and place on a wire rack to cool for at least ten minutes. After cooling, place onto a cutting board and cut diagonally into 1 cm thick pieces. 9.Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the tray and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other.
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