wonderful sunrise biscotti
this refreshing biscotti is brightened up by the beautiful colors of the blood orange. white chocolate & honey add sweetness.
directions
1preheat oven to 325 degrees.
3grate the peel from the blood orange using the large side of the cheese grater. take care not to grate the pith (the white layer between peel & fruit). add grated peel to mixer bowl.
5cream all together til light & fluffy.
6add almond extract & then both eggs, 1 at a time, beating well after each.
7sift together flour, baking powder & salt. gradually blend into creamed mixture.
8with wooden spoon, stir in chopped pecans & white chocolate chips.
9dough will be slightly sticky.
10turn out onto lightly floured surface & divide into two halves.
11 using your hands , roll 1 half into a 10-12 inch log & place lengthwise on greased cookie sheet.
12gently flatten log into a long rectangle about 2-1/2 inches wide.
13repeat with second half of dough, leaving about 3 inches between flattened logs on cookie sheet.
15remove from oven but leave logs on baking sheet til cool enough to handle.
16gently transfer to cutting board & slice each log on a diagonal into 1-inch wide slices.
17return to baking sheet & arrange so that there is a little space between each cookie.
18return to oven & bake 10 minutes, then turn each cookie over to expose the opposite cut side & bake for 10 minutes more or until golden & crisp.