Orange-Almond Breakfast Biscotti
By Julie Van Rosendaal, Dinner with Julie
Aug 23, 2016
Twice-baked biscotti are great for breakfast! Play around with this basic recipe, adding nuts and seeds, dried fruit, and flavourings like orange, lemon and vanilla. It makes a large batch and they store well, making them ideal to make ahead, and are easy to nibble as you walk, and they are perfect for dunking in coffee. If your kids don’t like hard biscotti, skip the second baking step and you’ll have soft cookies that are still easy for little hands to handle.
- 1/4 cup butter, at room temperature
- 3/4 cup sugar
- 2 large eggs
- grated zest of an orange
- 1 tsp. vanilla
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup sliced or slivered almonds (toasted, if you like)
Preheat oven to 350°F.
In a large bowl, beat the butter, sugar, eggs, orange zest and vanilla until creamy. Add the flour, baking powder and salt and stir until almost combined; add the almonds and stir just until blended. If it seems dry, use your hands to complete the mixing as the dough comes together.
Turn the dough out onto a floured surface. Divide in half and shape each piece into an 8-inch long log. Place the logs a couple inches apart on a parchment-lined sheet, and flatten each into a rectangle that is about 3 inches wide.
Bake for 20–25 minutes, until firm and starting to crack on top. Transfer the logs to a wire rack to cool for a bit and reduce the oven temperature to 275°F.
When they’re cool enough to handle (they tend to crumble when they’re still hot), place the logs on a cutting board, trim the ends and cut each log diagonally into 1/2–3/4-inch slices with a serrated knife. Place the slices upright on the cookie sheet, spacing them about 1/2-inch apart so that there’s room for the air to circulate between them, and return to the oven for 30 minutes. If you like, turn the heat off and leave the biscotti inside the oven until it cools down to make them even harder.
Makes 2 dozen biscotti.
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