wonderful sunrise biscotti |
this refreshing biscotti is brightened up by the beautiful colors of the blood orange. white chocolate & honey add sweetness. |
1/4 cup butter (no substitutes) |
3/4 cup white sugar |
1 blood orange |
2 tablespoons honey |
1/2 teaspoon almond extract |
2 eggs |
3 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup white chocolate chips |
1/2 cup chopped pecans |
directions |
1preheat oven to 325 degrees. |
2in large mixer bowl, add sugar, butter & honey. |
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. |
4cut orange in half & squeeze juice out of both halves; add to bowl. |
5cream all together til light & fluffy. |
6add almond extract & then both eggs, one 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. |
11using your hands, roll one 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. |
14bake for 20 minutes in preheated oven, or until a pale gold color. |
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. |
