On this lovely April day I have to thank Lani for her assistance, without which I may not have made it past the SEVERAL errors I encountered upon the way, including but not limited to; forgetting to add the sugar, forgetting to add the vanilla extract to the recipe we had to double in order to make up for the first error, the flour splashing everywhere as I ran out of bowl space due to the fact that I had to double the recipe anddd not having a baking sheet thus the bottoms of the first batch getting burned. Oh and Lani took photos/lent me her camera so THANKS LANERS!
Anyways, this recipe, if followed correctly will get you delicious biscotti. My errors are completely avoidable, thus just follow the recipe and not my example...although mine still came out pretty delish, all things considered. And I would recommend leaving a lot of space on your baking sheet for the logs because the dough does spread out a good amount.. Here it goes:
They’re supposed to make 3 dozen, but it depends on how large you cut them
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
1 tablespoon orange liqueur
1 tablespoon orange zest
1 cup whole almonds, toasted, coarsely chopped or sliced almonds
1 large egg white
Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange liquer and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.They hold up pretty well for about 10 days, enjoy with your coffee or tea!
And thanks to Smitten Kitchen for the recipe!