Yield: 1 Servings
|½ \N||Navel orange|
|3 tablespoons||Unsalted butter; melted|
|3¾ cup||All-purpose flour|
|¾ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|1½ cup||Dried sweetened canberries; (about 7 oz.)|
|1¼ cup||Walnuts; chopped coarse|
Here's another biscotti recipe--from the new THE BEST OF GOURMET 1998: Preheat oven to 350 degrees and butter a large baking sheet. Cut orange half into chunks (including peel and discarding any seeds) and in a food processor puree until smooth. In a large bowl with an electric mixer beat together eggs and sugar until light and creamy. Add ½ cup orange puree and vanilla and beat until fluffy, about 5 minutes. Add butter, flour, baking powder, baking soda, and salt and stir until just combined. Stir in cranberries and walnuts until combined well.
On baking sheet roughly shape dough into 3 long mounds. With wet hands pat and form mounds into three slightly flattened 12-inch logs (each about 2½ inches wide). Bake logs in middle of oven 30 minutes, or until golden.
Cool logs on sheet on a rack 10 minutes and transfer to a cutting board.
With a serrated knife cut logs crosswise into ½-inch thick slices.
Arrange slices, cut sides down, on 2 baking sheets and bake in upper and lower thirds of oven 12 to 15 minutes, or until golden. Transfer biscotti to racks and cool. (Biscotti keep in an air-tight container at room temperature for 1 week or frozen in sealable plastic bags for 4 months.
Makes about 72 biscotti.
Posted to KitMailbox Digest by "Joanne L. Schweikj" <SCHWEIKJ@...> on Jan 21, 199