Orange Nut Biscotti Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
• Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
• Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
• Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
• In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
• Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

Steps:

• Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
• Combine the sugar and butter in the bowl of a standing mixer fitted with a paddle. Cream the mixture until pale and fluffy. Add the eggs, one at a time, making sure to mix well before each addition. Add the orange zest and basil and blend on low speed, about 30 seconds.
• Combine the flour, baking powder and salt in a separate bowl. Add the flour mixture to the standing mixer and beat until combined. Fold in the almonds.
• Transfer the dough to a lightly floured surface. Divide the dough in half. Using floured hands, shape the dough into logs. Brush off the excess flour. Place the logs on the baking sheet, spaced 5 inches apart.
• Flatten each log into a 2-inch-wide strip. Bake the logs, rotating the baking sheet halfway through, until browned and set, about 30 minutes. Transfer the logs to a cooling rack and cool, about 15 minutes.
• Reduce the oven to 300 degrees F.
• Transfer the logs to a work surface. Cut each log diagonally into 1/3-inch-thick slices using a serrated knife. Arrange the slices, cut-side down, on the baking sheet. Bake the slices, rotating the baking sheet halfway through, until crisp, about 20 minutes. Transfer the slices to the cooling racks and let cool.
• The biscotti can be made 3 days ahead and stored in an airtight container at room temperature.

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Mix the flour, sugar, baking soda and salt with an electric mixer in a medium bowl. Add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extract, orange zest and almonds, mixing to make a somewhat sticky dough.
• Turn the dough out onto a floured board and knead just until it comes together. Halve the dough and shape into 2 logs, approximately 12 by 2 inches. Transfer the logs the prepared pan, spacing them about 3 inches apart. Brush the dough all over with the beaten egg and sprinkle with sanding sugar, if desired. Bake until they are firm and golden in color, about 45 minutes. Transfer the logs with a metal spatula to a cutting board and cool for a few minutes.
• Cut the logs with a serrated knife on an angle into 1/2-inch slices. Lay them cut side down on the pan. Return to the oven and bake until golden brown on 1 side, about 10 minutes. Remove from oven, flip biscotti and continue to bake until golden, about 10 minutes more. Transfer to a rack to cool.
• Store biscotti for up to 2 weeks in an airtight container.
• Cook's Note: These biscotti are traditional and very crunchy. They are made for dunking.
• Tip: Serve with Kahlua Eggnog.

Steps:

• Preheat oven to 350*. In a large bowl, combine the nuts, flour and baking powder.
• In another bowl, beat the eggs, sugar, vanilla and orange rind. Stir this into the flour mixture, forming a stiff dough.
• Shape the dough into 2 logs, each about 1" in diameter.
• Place on an ungreased baking sheet (I do use parchment paper-personal preference) and brush the tops with the egg white.
• Bake @ 350* for 25 minutes. Let cool 5 minutes, then slice diagonally into 1/2" slices. Place slices on baking sheet.
• Lower oven temperature to 300* and bake the cookies for 25 more minutes, until crisp and golden.

Steps:

• Preheat oven to 350 degrees F In a large bowl, combine all of the dry ingredients (first 7 ingredients on list above).
• In a small bowl slightly beat eggs& egg yolk together, and add to the dry ingredients along with the extract& the melted butter.
• Mix by hand with a wooden spoon or with hands.
• If dough is too stiff, add some juice from the zested orange.
• Turn dough out onto work surface; knead lightly and form into two logs.
• Place logs on lightly greased cookie sheet& flatten slightly.
• Brush logs with beaten egg white.
• Bake 30 minutes; let cool completely, then slice each log diagonally into 1" slices with serrated knife, using a sawing motion.
• Stand the slices on the cookie sheet and return to the oven.
• Bake an additional 7-10 minutes or until crisp.

Steps:

• Preheat the oven to 375°F. Toast the nuts in a dry skillet over medium heat, shaking the pan frequently until they color slightly and become fragrant, 3 or 4 minutes.
• Combine the sugar, flour, salt, and baking powder in a food processor; pulse to blend. Add the eggs, vanilla, and zest and process until the mixture forms a dough ball; if necessary, add a tablespoon or two of milk. Add the toasted nuts and pulse a few times; you don't want to pulverize the nuts, just chop them lightly (and it's okay if some remain whole) and integrate them into the dough.
• Butter 2 baking sheets and dust them with flour; invert the sheets and tap them to remove excess flour. Divide the dough in half and shape each half into a 2-inch-wide log. Place each log onto one of the baking sheets.
• Bake until the loaves are golden and beginning to crack on top, about 30 minutes; remove the logs from the oven. Lower the oven temperature to 250°F. When the loaves are cool enough to handle, use a serrated knife to cut each on the diagonal into 1/2-inch-thick slices. Put the slices on the sheets, return to the oven, and leave them there until they dry out, 15 to 20 minutes, turning once. Cool on wire racks.

Steps:

• Preheat the oven to 325.
• Grease and lightly flour a baking sheet. Blend the flour, sugar, cornmeal, baking powder, and salt. Add the egg and orange juice, and beat the mixture until a dough begins to form.
• Add the butter, beating until it is just incorporated, and fold in the pine nuts, basil leaves, and orange zest.
• Turn the dough out onto a lightly floured surface, kneading it several times, then let it rest, covered with a kitchen towel, for 5 minutes.
• Divide the dough in half and, with floured hands and working quickly on the prepared baking sheet, form each piece of dough into a log 12 inches long by 2 inches wide. Arrange the logs at least 3 inches apart on the middle rack of the oven for 20 to 25 minutes, or until set and pale golden.
• Remove them from the oven and let cool on the baking sheet for 10 minutes. On a cutting board, cut the logs crosswise into 1/2-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet, and bake them 10 to 12 minutes longer.
• Remove the baking sheet from the oven, turn the biscotti over, and bake them a final 10 to 12 minutes. Cool completely and store in an airtight container.

Steps:

• Preheat the oven to 325°F.
• In a large bowl, beat the eggs and sugar together at high speed with an electric mixer for 5 minutes, or until foamy. Add the orange zest, oil, vanilla, orange juice, and almond extract, beating until blended. Sift the flour and baking powder together and add to the sugar mixture, beating well. Fold in the almonds by hand. Cover the dough in the mixing bowl and place in the freezer for 30 minutes or in the refrigerator 2 hours until firm.
• Divide the dough in half. Shape each portion into a 5 × 8-inch log on a lightly greased baking sheet. Bake for 25 minutes or until firm. Cool the dough logs on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
• Using a serrated knife, cut each log diagonally into 1/2-inch slices. Return the biscotti to the greased baking sheets and bake for 15 minutes. Turn the cookies over and bake for 15 more minutes. Cool on wire racks.
• From Trisha
• I usually leave the fancy recipes to my sister, and this is one of hers, but it's easy to make. They look so fancy on the plate, and sound so cool, though, that people will think you worked really hard to make them.

Steps:

• In a large bowl, stir together sugar,butter,anise seeds,anisette, and whiskey;(I use mixer) Beat in eggs.
• In another bowl, stir together flour and baking powder.
• Gradually add to sugar mixture, blending thoroughly,Mix in almonds.
• Cover tightly with Plastic wrap and refrigerate for 2 to 3 hours.
• Directly on greased baking sheets,shape dough with hands to form flat loaves about 1/2 inch thick,2 inches wide, as long as baking sheets.
• Place loaves parallel and 4 inches apart,(this make 6 loaves).
• Bake in a 375 degrees oven for 20 minutes or until lightly browned.
• Remove loaves from oven and let cool on baking sheets until you can touch them.
• Cut diagonally into 1/2 to 3/4-inch-thick slices;Place slices close together (on same baking sheet, cut sides down} on baking sheets.
• Bake 375 degree oven for 15 more minutes or until lightly toasted.
• Transfer to racks to cool;Store air tight container.

Steps:

• Preheat oven to 350°F.
• To begin, toast and chop the walnuts, have ready the zests, grind the pepper and bring butter and eggs to room temperature.
• Line two trays with parchment paper or nonstick liners like Exopat. Have ready a large floured surface, a dough scraper and extra parchment paper.
• In a medium bowl sift the flours, baking powder, soda, salt and pepper.
• In a large bowl, cream the butter. Add sugar and beat until light and fluffy. Add the eggs, beating well, and add the zest and vanilla.
• Stir in the dry mixture into the butter mixture, then add the nuts. Do not over mix but also don't leave streaks of flour either. You will have quite a goopy mess.
• Tip the dough out onto your work surface. Divide the dough into pieces. Two pieces for large trad. size biscotti, four pieces for smaller, thinner ones.
• With floured hands and/or your dough scraper, form into logs about 12 inches long and 2 inches wide, quickly place onto trays about 3" apart, brush off excess flour, and put into the middle of preheated oven. (I say quickly because if you bumble about.
• picking the logs up they will fall back onto the board. If this happens, don't worry, just form into logs and try again.).
• If you don't want to cook all of the logs, wrap them up in parchment, then saran wrap and freeze.
• Cook for about 20 mins (small) or 25 mins (large logs) until they are just turning golden.
• Remove from oven, let cool on baking rack for 10 minutes or so -- longer doesn't hurt.
• Now put the biscotti logs on a big cutting board, cut them on the diagonal about 3/4" wide, replace on same trays cut side down and place in oven (still 350° F.) for 7-8 minutes or until as hard as you want. I like them like granite so it takes them longer.
• Let cool on racks and then store in airtight containers.

Steps:

• In a food processor, combine almond flour, arrowroot powder, salt and baking soda.
• Pulse until ingredients are well combined.
• Pulse in agave nectar and orange zest until the dough forms a ball.
• Remove dough from food processor and work in cranberries and pistachios with your hands.
• Form dough into 2 logs on a parchment lined baking sheet.
• Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
• Cut the logs into ½ inch slices on the diagonal with a very sharp knife.
• Spread slices out on a baking sheet and bake at 300° for 12-15 minutes.
• Remove from oven and allow to cool, set, and become crispy.