Orange biscotti #2
28 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Unbleached all purpose flour |
| ¼ | cup | Unsalted butter; melted and cooled |
| ½ | cup | Cold water |
| 5 | tablespoons | Sugar |
| 1 | Extra large egg yolk | |
| 2 | tablespoons | Grated orange peel |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Light rum |
| 3 | drops | Orange extract |
| 1 | pinch | Salt |
| Butter for baking sheets | ||
| 1 | Extra-large egg; beaten to blend | |
| 2 | tablespoons | Unsalted butter; melted and cooled |
Directions
Newsgroups: rec.food.recipes From: morrissey@... (Mostly Harmless) Janet Morrissey
From: ak399@... (Carole A. Resnick) Arrange flour in mound on work surface and make a well. Add ¼ cup melted butter, water, 2 tablespoons sugar, yolk, orange peel, oil, rum, orange extract and salt into well. Gradually draw all but ¼ cup flour from inner edge of well to center. Gather dough together and knead in remaining flour until smooth, about 1 minute. Wrap in floured towel. Refrigerate for 2 hours.
Position rack in center of oven and preheat to 325~F. Lightly butter 2 baking sheets. Roll dough out on lightly floured surface to a thickness of ¼ inch. Cut dough into 2 x 4 inch strips using scalloped pastry wheel.
Place cookies on prepared sheets, spacing ½ inch apart. Pierce each cookie several times with tines of fork. Brush with egg glaze. Bake until light brown, about
25 minutes.
Brush remaining 2 Tablespoons melted butter over hot cookies. Sprinkle with remaining 3 Tablespoons sugar. Return to oven for 5 minutes. Cool completely on rack. Store in airtight container. Yield about 28 cookies.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .