Love, love Biscotti.
Always have…our Grandma Nettie used
to make them for us and store them in coffee cans.
Biscotti, means…twice cooked. That’s what makes
them so wonderfully crunchy.
You can gussy them up any which way.
This recipe includes:
fragrant, earthy, toasted almond
Blood Orange zest, nutmeg and
a splash of Brandy.
Yes, Brandy…nothing like a little
‘booze’ to liven up your baking.
The crescent shaped
are so good dipped in your morning
Cappuccino or after dinner
Port. Crumbled, they make a wonderful topping for
homemade ice cream or a fantastic cheesecake crust.
Warning: They’re addictive,
1 cup whole raw almonds toasted
1 egg yolk
1 egg yolk for brushing
2 1/2 cups superfine sugar
1 vanilla bean scraped
1 teaspoon good vanilla
3 1/2 cups all purpose flour plus more for kneading
1 teaspoon baking powder
1.5 tablespoon Blood Orange zest
a few grinds of nutmeg
dash of salt
1 tablespoon brandy
Set the oven to 350 F.
Toast the almonds for a few minutes,
cool and give them a rough chop.
Beat together the eggs, egg yolk, sugar, brandy, vanilla & vanilla bean seeds.
Sift together the flour, baking powder, nutmeg and salt.
Stir in the blood orange zest.
Add to egg mixture and mix.
Stir in rough chopped, toasted almonds.
Divide dough in thirds and kneed for several minutes.
The dough will be sticky and you will need to add a little flour.
Form each piece into a log and flatten a bit.
Place logs on a greased or parchment-lined baking pan.
Brush tops with egg yolk and bake for 25 minutes.
Remove from heat and slice at an angle.
Crank down the oven temperature to 325 F.
Return cookies to the oven and bake for
about 10 minutes or until golden.
Store in an airtight container.