Ingredients for Two Tone Biscotti
- Sifted Flour
- 2 teaspoons baking powder
- 1 cup (200g) granulated sugar
- 2 tablespoons orange juice
- Butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 10 drops red food coloring
- 10 drops green food coloring
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How to Make Two Tone Biscotti
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 3 cups (375g) all-purpose flour, 1 cup (200g) granulated sugar, and 2 teaspoons baking powder.
- Cut in 1 cup (2 sticks, 225g) unsalted butter (or shortening) using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Make a well in the center of the dry ingredients.
- In a separate bowl, whisk together 2 large eggs, 1 teaspoon vanilla extract, 2 tablespoons orange juice, and 1 teaspoon orange extract.
- Pour the wet ingredients into the well and gently mix until just combined. Knead for 5 minutes until a smooth dough forms.
- Divide the dough in half.
- To one half, add 10 drops of green food coloring. Knead until evenly colored.
- To the other half, add 10 drops of red food coloring. Knead until evenly colored.
- Roll each dough half into a 12-inch long log, about the thickness of your finger.
- Place one red and one green log side-by-side on the prepared baking sheet, leaving 2 inches between each pair of logs.
- Bake for 10 minutes.
- Remove from oven and let cool slightly on the baking sheet.
- While still warm, brush with glaze (see below). Sprinkle with finely chopped nuts, if desired.
- Let cool completely on a wire rack before slicing.
- Once cooled, cut the logs into 1-inch thick slices.
- Bake the sliced biscotti at 325°F (160°C) for another 10-12 minutes, or until golden brown.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
21g
Fat
9g
Carbs
5g
