Ingredients for Susanna's Orange Almond Biscotti
- Granulated Sugar
- 1 cup (2 sticks) unsalted butter
- Orange Extract
- Almond Extract
- 2 large eggs
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- Sliced Almonds
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How to Make Susanna's Orange Almond Biscotti
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 2 tablespoons orange extract.
- In a separate bowl, whisk together 4 cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups slivered almonds.
- Turn the dough out onto a sheet of waxed paper. Shape into two long loaves (about 12 inches long and 1 ½ inches wide) or three shorter loaves.
- Refrigerate for at least 2 hours, or preferably overnight.
- Place loaves onto ungreased baking sheets. Bake for 15-20 minutes, or until lightly golden.
- Let cool on baking sheets for 10 minutes.
- Reduce oven temperature to 350°F (175°C).
- Using a serrated knife, cut each loaf into ¾-inch thick slices.
- Arrange the slices, cut-side down, on baking sheets, leaving a little space between them.
- Bake for 10-15 minutes, or until golden brown and crisp.
- Let cool completely on wire racks before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
17g
Fat
6g
Carbs
3g
