| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | Navel orange | |
| 3 | lg | Eggs |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 3 | tb | Unsalted butter; melted |
| 3 3/4 | c | All-purpose flour |
| 3/4 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 1/2 | c | Dried sweetened canberries; (about 7 oz.) |
| 1 1/4 | c | Walnuts; chopped coarse |
INSTRUCTIONS
Here's another biscotti recipe--from the new THE BEST OF GOURMET 1998: Preheat oven to 350 degrees and butter a large baking sheet. Cut orange half into chunks (including peel and discarding any seeds) and in a food processor puree until smooth. In a large bowl with an electric mixer beat together eggs and sugar until light and creamy. Add 1/2 cup orange puree and vanilla and beat until fluffy, about 5 minutes. Add butter, flour, baking powder, baking soda, and salt and stir until just combined. Stir in cranberries and walnuts until combined well. On baking sheet roughly shape dough into 3 long mounds. With wet hands pat and form mounds into three slightly flattened 12-inch logs (each about 2 1/2 inches wide). Bake logs in middle of oven 30 minutes, or until golden. Cool logs on sheet on a rack 10 minutes and transfer to a cutting board. With a serrated knife cut logs crosswise into 1/2-inch thick slices. Arrange slices, cut sides down, on 2 baking sheets and bake in upper and lower thirds of oven 12 to 15 minutes, or until golden. Transfer biscotti to racks and cool. (Biscotti keep in an air-tight container at room temperature for 1 week or frozen in sealable plastic bags for 4 months. Makes about 72 biscotti. Posted to KitMailbox Digest by "Joanne L. Schweikj" <SCHWEIKJ@fredonia.edu> on Jan 21, 199
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