Susanna's Orange Almond Biscotti Recipe #378999
Talk about flavor,This recipe is chalked full of them. My friend Susanna would make requests for these so much I decided to name them after her. Don't bat an eye at the quantity of extracts, it's what makes these biscotti.
These are not rock hard like some recipes I have tried, though they are still terrific dunking in your morning coffee or in the hands of your favorite child.
I hope you give these a shot, they are worth the effort.
by Johnsdeere
3¾ hours | 3¼ hours prep
SERVES 48 , 4 Dozen
- 1 cup granulated sugar
- 1/2 cup butter or margarine, melted and cooled
- 2-3 tablespoons orange extract
- 2 tablespoons almond extract
- 3 eggs
- 2 3/4 cups flour
- 2 teaspoons baking powder
- 1 cup sliced almonds
- Combine sugar, butter and extracts.
- Beat in eggs until lightly whipped.
- Combine flour and baking powder. Sift into sugar mixtures and stir thoroughly.
- Add almonds.
- Shape mixture with hands onto waxed paper. Make 2 long thin loaves OR 3 shorter loaves about 1/2 inch thick.
- Refrigerate for 2 to 3 hours.
- Bake at 375°F for 15 to 20 minutes until lightly brown.
- Let cool on cookie sheet for about 10 minutes.
- Cut into 3/4 inch slices.
- Place slice close together, cut side down.
- Bake AGAIN at 375°F for 10 to 15 minutes longer or until lightly toasted and golden around the edges.
- Cool on wire racks.
- Store in airtight containers.
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5 stars