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Biscotti all'Arancia e Mandorle
Orange and Almond Biscotti
(Biscotti all'Arancia e Mandorle)
 
 
Ingredients:

3 cups all purpose flour
4 teaspoons baking powder
1 cup sugar
7 tablespoons unsalted butter, room temperature
3 large eggs
3/4 cup chopped blanched almonds (about 3 and 1/2 ounces)
1/2 cup finely chopped candied orange peel
3 tablespoons orange liqueur or brandy
1 large egg yolk, beaten to blend 

Directions:

Preheat oven to 350 F.

Line 3 baking sheets with waxed paper.
 
Lightly flour waxed paper.

Sift flour and baking powder into medium bowl.

Beat sugar and butter in large bowl until blended.

Add eggs, 1 at a time, beating until fluffy.

Mix in nuts and candied orange peel.

Add flour mixture and liqueur; beat until well blended.

Spoon dough out onto 1 prepared baking sheet, pressing to form 12-inch-long rectangle, about 5 inches wide (dough will be very soft).
 
Place in freezer until firm, about 30 minutes.

Cut chilled dough lengthwise into 3 strips.

Shape each strip on lightly floured surface into 12-inch long, 1 and 1/2-inch wide and 1-inch high log.

Transfer logs to remaining 2 prepared sheets, 1 log on one sheet and 2 logs on second sheet, spacing 2 inches apart.

Brush logs with egg yolk.

Bake until golden and firm to touch (dough will spread), about 30 minutes.

Cool completely on baking sheets.
 
Reduce oven temperature to 325 F.

Using serrated knife, cut logs into 3/4-inch-wide diagonal slices.

Stand biscotti slices upright on 2 heavy large baking sheets.

Bake until biscotti are pale golden, about 25 minutes.

Transfer to racks and cool. (Can be prepared 1 week ahead. Store in airtight container.) Makes 60.

That's it!
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