Godiva biscotti
4 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-Purpose Flour |
| 1 | teaspoon | Baking Powder |
| dash | Salt | |
| 3 | Large Eggs | |
| ¼ | cup | Sugar |
| ¾ | cup | Brown Sugar |
| Grated Rind Of One Orange | ||
| 4 | teaspoons | Godiva Liqueur |
| 1 | cup | Coarsely Chopped Almonds |
| ¾ | cup | Chopped Hazelnuts |
| ¾ | cup | Pine Nuts |
| 1 | Egg, Lightly Beaten For Egg Wash | |
| Godiva Liqueur, As Needed | ||
Directions
Sift together the flour, baking powder and salt; set aside. Beat the eggs until light, add the sugar gradually and beat until the mixture is ribbony, about 10 minutes. Stir in the orange rind and Godiva Liqueur. Add the sifted ingredients and blend on low speed until incorporated. Fold in the almonds, hazelnuts and pine nuts until blended. With lightly floured hands, form 3 loaves, each 12 inches long and 2 inches wide; place on a buttered baking sheet and brush with egg wash. Bake in a preheated 350 degrees oven for 20 minutes until lightly golden. Remove from the oven, and using a serrated knife, immediately cut diagonally into ¾ inch slices. Lay the slices on their sides on a sheet pan, return to the oven and bake for 6 minutes on each side or until golden brown. Remove from the oven, cool and store in a tightly covered container. Serve drizzled with additional Godiva Liqueur. Yield: 4 dozen cookies.
Created by Michael Kiernan, Executive Chef, Ark Restaurants, New York Submitted By CHARLENE DEERING On 03-13-95