Crunchy Biscotti Recipe
Would you like to try an easy to make but great in taste Crunchy Biscotti recipe? You will be ever grateful to the Canadian people for sharing this addictive Crunchy Biscotti recipe with the world!. You can serve Crunchy Biscotti as a yummy Snack. Is there a higher crime than reading about this Crunchy Biscotti and not trying it out?
Ingredients
1-3/4 cups all purpose flour 425 mL
2 tsp baking powder 10 mL
3/4 cup whole unblanched almonds 175 mL
2 eggs
3/4 cup granulated sugar 175 mL
1/3 cup butter, melted 75 mL
2 tsp vanilla 10 mL
1/2 tsp almond extract 2 mL
1-1/2 tsp grated orange rind 7 mL
1 egg white, lightly beaten
Directions
In large bowl, combine flour and baking powder; stir in almonds.
Whisk together eggs, sugar, butter, vanilla, almond extract and orange rind; stir into flour mixture until soft, sticky dough forms.
Transfer dough to lightly floured work surface; with hands, form into smooth ball.
Divide in half; roll each into 12 inch (30 cm) long log.
Transfer to ungreased baking sheet.
Brush tops with egg white; bake in 350°F (180°C) oven for 20 minutes.
Remove from oven and let cool on sheet on rack for 5 minutes.
Transfer each log to cutting board; with sharp knife, cut diagonally into 3/4 inch (2 cm) thick slices.
Stand cookies upright on baking sheet; bake for 20 to 25 minutes longer or until golden.
Remove biscotti to rack and let cool. (Biscotti can be stored in airtight container for up to 2 weeks.)
Whisk together eggs, sugar, butter, vanilla, almond extract and orange rind; stir into flour mixture until soft, sticky dough forms.
Transfer dough to lightly floured work surface; with hands, form into smooth ball.
Divide in half; roll each into 12 inch (30 cm) long log.
Transfer to ungreased baking sheet.
Brush tops with egg white; bake in 350°F (180°C) oven for 20 minutes.
Remove from oven and let cool on sheet on rack for 5 minutes.
Transfer each log to cutting board; with sharp knife, cut diagonally into 3/4 inch (2 cm) thick slices.
Stand cookies upright on baking sheet; bake for 20 to 25 minutes longer or until golden.
Remove biscotti to rack and let cool. (Biscotti can be stored in airtight container for up to 2 weeks.)
