Orange Almond Biscotti
|8 Tbsp President unsalted butter, softened|
|1 cup granulated sugar|
|3 large organic eggs|
|2 tsp pure vanilla extract|
|Finely grated zest of 1 large orange|
|2¼ cups unbleached all-purpose flour|
|1½ tsp baking powder|
|1 cup Woodstock Farms Roasted No Salt Whole Almonds|
|4-6 oz Scharffen Berger Semi-Sweet Chocolate, finely chopped|
Set a rack in the center of the oven and preheat to 350°F. To make the dough, beat the butter and sugar with a hand mixer set at medium speed, or with a heavy duty stand mixer fitted with the paddle attachment, until light and fluffy. Add in the eggs one at a time, beating well between each addition, and then beat in the vanilla and orange zest. With the mixer on low speed, add the flour and baking powder and mix until just incorporated. Fold in the nuts with a wooden spoon.
Divide the dough in half and shape into two logs about 4 inches wide and ¾ inch high. Place 2 inches apart on a parchment-lined baking sheet. Bake 25 to 30 minutes or until they are lightly puffed and browned. Cool for 10 minutes on the baking sheet, and then transfer to a cutting board. With a serrated knife, cut each log on the bias into ¾-inch slices. Place the slices back on the cookie sheet and bake for an additional 15 minutes. Cool.
Gently melt the chocolate in a double boiler over simmering water. Dip each end of the biscotti in chocolate, then brush chocolate on one side or drizzle diagonally on the side. Refrigerate for 20 to 30 minutes to allow chocolate to harden.
Makes 30 servings