Name: Orange Walnut Biscotti
Ingredients: 3 2/3 c All-purpose flour; 2 c Walnuts, in pieces; 1 ts Baking powder; 1/4 ts Baking soda; 3 Eggs, (large); 1 1/3 c Sugar; 2 tb Lemon zest; 2 tb Orange zest; 1 ts Pure orange oil; 1 Stick unsalted butter, melted

Spiritual emotions result in Christian practice because their object is the loveliness of spiritual things, not our self-interest. People have a defective Christianity because they are seeking their own interests in it, not God’s. So they accept Christianity only to the extent that they think it serves their interests. By contrast, a person who accepts it for its own excellent and lovely nature, accepts everything which has that nature.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		Cookies	72	Servings

INGREDIENTS

3 2/3	c	All-purpose flour
2	c	Walnuts, in pieces
1	ts	Baking powder
1/4	ts	Baking soda
3		Eggs, (large)
1 1/3	c	Sugar
2	tb	Lemon zest
2	tb	Orange zest
1	ts	Pure orange oil
1		Stick unsalted butter, melted

INSTRUCTIONS

Preheat oven to 350. Line a jelly roll pan with parchment paper cut to fit
exactly. Blend the flour, walnuts, baking powder and baking soda in a large
bowl until the nuts are evenly mixed in. Set it aside nearby. Break 2 of
the eggs into a 2-to-3 quart mixing bowl, separate the third egg, then drop
the yolk into the bowl but reserve the white in a small bowl. Whisk the
eggs, adding the sugar, the zests, and the orange oil. Gradually whisk in
the melted butter, and when all is well blended, pour it into the bowl of
flour and other dry ingredients. Fold and push all ingredients together
until the liquid is absorbed and the dry ingredients have been completely
incorporated. Empty it out onto your lightly floured work surface, and
knead and squeeze it into a quite stiff, doughy mass.
Divide the dough in half and roll and press each half into a log 14 inches
long; press the ends in as you roll to keep them neat. Lift each log as
shaped onto the parchment-lined pan, and press the top to flatten
slightly--the logs will be oval in shape. Beat the reserved egg white with
a fork until smooth and brush it lightly over the tops of the logs.
Bake until the logs are light brown but still give slightly when the tops
are pressed, about 30 minutes. Remove the pan from the oven and reduce the
temperature to 325. Let the logs scool on the pan for 15 minutes.
One at a time, remove the logs to a board and cut them on a diagonal into
1/2-inch slices. Lay the slices on their sides and return the sheet to the
oven. Bake until the cookies are light brown, about 15 minutes. Set them on
wire racks, and when the biscotti are thoroughly cold, store them in an
airtight container, where they will keep for weeks.
Recipe by: In Julia's Kitchen with Master Chefs
Posted to MC-Recipe Digest V1 #482 by Sue <suechef@sover.net> on Feb 12,
1997.

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