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Orange Almond Biscotti

Diet.Chef's picture
Ingredients
  Unbleached all purpose flour 1 Cup (16 tbs)
  Whole grain pastry flour 1⁄2 Cup (8 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 2
  Canola oil 2 Tablespoon
  Sugar 1⁄4 Cup (4 tbs)
  Splenda 1⁄4 Cup (4 tbs)
  Orange juice 2 Tablespoon
  Grated orange peel 2 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Whole natural almonds 3⁄4 Cup (12 tbs), toasted
Directions

Preheat the oven to 350°F.
Lightly coat a large baking sheet with cooking spray.
In a medium bowl, combine the all-purpose flour, pastry flour, baking powder, and salt.
In a large bowl, with an electric mixer on medium speed, beat the eggs, oil, sugar, and Splenda for 2 minutes, or until pale yellow and thickened.
Beat in the orange juice, orange peel, vanilla extract, and almond extract.
With the mixer on low speed, gradually add the flour mixture.
Stir in the almonds.
Divide the dough in half.
With floured hands, form the dough into two 1 1/2" X 14" logs on the prepared baking sheet.
Lightly pat the logs to smooth the tops.
Bake for 20 minutes, or until firm.
Cool the pan on a rack for 10 minutes.
Reduce the oven temperature to 325°F.
Transfer the logs to a cutting board and with a serrated knife, slice diagonally into 1/2'-thick slices.
Place the slices, cut side down, on the baking sheet.
Bake for 10 minutes.
Turn each slice and bake for 10 minutes longer.
Remove to a rack to cool.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Vegetarian
Ingredient: 
Almond
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
58

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