Ingrédients pour Biscotti All Arancia E Mandorle Orange And Almond Biscotti
- All Purpose Flour
- 1 teaspoon baking powder
- ¾ cup granulated sugar
- Unsalted Butter
- 2 large eggs
- Blanched Almond
- ½ cup candied orange peel
- Orange Liqueur
- Egg Yolk
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Comment préparer Biscotti All Arancia E Mandorle Orange And Almond Biscotti
- Preheat oven to 350°F (175°C).
- Line 3 baking sheets with parchment paper and lightly flour the paper.
- In a medium bowl, sift together 3 cups all-purpose flour and 1 teaspoon baking powder.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 cup chopped almonds, ½ cup candied orange peel, and 1 tablespoon orange liqueur (such as Grand Marnier or Cointreau).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Turn the dough out onto one prepared baking sheet and press into a 12-inch long by 5-inch wide rectangle.
- Freeze the dough for at least 30 minutes, or until firm.
- Remove the dough from the freezer and cut it lengthwise into 3 equal strips.
- On a lightly floured surface, shape each strip into a 12-inch long, 1 ½-inch wide, and 1-inch high log.
- Transfer the logs to the remaining prepared baking sheets, spacing them 2 inches apart.
- Brush the logs with 1 beaten egg yolk.
- Bake for 30 minutes, or until golden brown and firm to the touch.
- Let the logs cool completely on the baking sheets.
- Reduce oven temperature to 325°F (165°C).
- Using a serrated knife, cut the cooled logs into ¾-inch wide diagonal slices.
- Stand the biscotti slices upright on two heavy baking sheets.
- Bake for 25 minutes, or until pale golden.
- Transfer the biscotti to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
13g
Fat
5g
Carbs
2g
