INGREDIENTS

INSTRUCTIONS

Preheat oven to 325F.
Coarsely chop nuts and toast lightly in a nonstick pan; set aside.
In a large bowl, cream softened butter and sugar. Add eggs and combine
well. Stir in orange juice and zest until smooth.
Combine dry ingredients and add to orange mixture. Stir until almost all
the flour is absorbed. Add nuts and complete stirring. Dough will be
sticky.
Generously flour a working surface. Scrape dough onto surface and dust top
with flour to prevent it from sticking to your hands. Pat it into a round
and divide in 2. The dough is very soft.
Working carefully, place one piece onto an ungreased baking sheet and pinch
and pat it into a log the length of the baking sheet. Slightly flatten the
log. Repeat same shaping with the other half of dough. Tip: Both should fit
on one cookie sheet.
Bake for 20 minutes or until edges begin to turn golden. Remove from oven
and let stand on pan for 5 minutes. Carefully remove to a cutting board and
slice the logs into 3/4-inch slices at a 45-degree angle. Place the slices
cut side down onto the same baking sheet. Return to the oven for 10 minutes
to toast. Remove and flip the slices. Return to oven or 10 minutes. Turn
the oven off and leave the biscotti in the oven for 15 to 20 minutes more
to dry. Remove to a cooling rack. Tip: Allow to cool completely before
storing in an airtight container. If the biscotti become soft they can be
returned to the oven for extra crisping.
Recipe Contest Winners from the 1997 Orange Blossom Festival, Riverside,
California. Shared with McRecipe List, untested, by phannema@wizard.ucr.edu
Published by Riverside Press-Enterprise (California) on April 17, 1997
Recipe by: Donna Rosser, Mission Viejo, CA
Posted to MC-Recipe Digest V1 #920 by Dianne Weinsaft <dee@ncsi.net> on Nov
24, 1997

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