Orange Scented Biscotti
Like dipping something into your coffee, tea, vin santo or moscatto? Here is my go-to recipe for Italian biscotti that I make when I have the urge to dip. Biscotti is an Italian creation of twice (bis) baked (cotti) elongated cookies that dates back hundreds of years. Traditional biscotti are made with hazelnuts and aniseeds but there are many variations. They are usually dry and crumbly but I like them not-so-dry. Adding dried fruit like figs, dates, cranberries etc. and baking them not as long will leave them a little more moist but bear in mind this is not a cake, it’s a biscotti.
You don’t need any special equipment to make them: a baking sheet, mixing bowl and spatula is all it takes. I noticed that King Arthur Flour offers a biscotti pan which makes a fun gift to someone who likes to bake, and there are a couple of Biscotti cookbooks on Amazon that you can check out.
Makes 3 dozen. Give a few to your friends.
2 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 teaspoons vanilla extract
Grated zest from 1 orange
1cup candied walnuts, chopped
1 cup dried figs, chopped
Preheat oven to 350F
Line a baking sheet with parchment or silpat liner.
Combine flour, baking powder and salt in one bowl.
Combine eggs, sugar, vanilla, and zest in another bowl and beat with a hand mixer about 2 minutes.
Add flour and mix it in first with the mixer and finish mixing it in by hand with a spatula.
Add the walnuts and figs.
The dough is soft and sticky. With floured hands roll it onto a lightly floured counter and cut in half.
Roll each half into a log about 10 X 4inches.
Lift each log gently onto the baking sheet spacing them apart.
Bake in 350F oven about 20 minutes until very lightly golden.
Lift each log onto the counter and slice into individual biscotti.
Lay the cut biscotti on the side on the baking sheet and return to the oven for another 5-10 minutes to dry further.
Remove and cool on wire racks. The biscotti will harden as they cool.