Orange biscotti #2

Yield: 28 Servings

Measure Ingredient
2½ cup Unbleached all purpose flour
¼ cup Unsalted butter; melted and cooled
½ cup Cold water
5 tablespoons Sugar
1 \N Extra large egg yolk
2 tablespoons Grated orange peel
1 tablespoon Olive oil
1 tablespoon Light rum
3 drops Orange extract
1 pinch Salt
\N \N Butter for baking sheets
1 \N Extra-large egg; beaten to blend
2 tablespoons Unsalted butter; melted and cooled

Newsgroups: 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.



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