Perfect Biscotti Baking Part 2
|Corn oil||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Flour||5 1⁄2 Cup (88 tbs)|
|Baking powder||4 Teaspoon|
|Zest of orange||1|
|Sliced almonds/Sesame seeds||1 Cup (16 tbs) (To Roll Your Biscotti Logs)|
Preheat your oven to 325 degrees. Lightly brush your large pan with oil.
Using an electric blender, mix together 2 cups of corn oil and 2 cups of sugar. Add the zest of 1 orange and continue mixing. Add 1 tablespoon of vanilla and then add the six eggs. It’s best to crack each egg into a small bowl and then add the eggs to the mixture one by one.
In another bowl add 4 teaspoons of baking powder to 1 cup of flour and mix together, and then add this to the egg mixture. Slowly add in the remaining 4 ½ cups of flour to the mixture. Continue working the dough with your hands.
On your countertop sprinkle some of your almond/sesame seeds in front of you. Take a large handful of the dough mixture and roll it into a log on your countertop, rolling it onto the almonds/sesame seeds. Be sure to oil your hands before handling the dough; the oil makes it much easier to work with the dough and keeps the dough from sticking to your hands. Continue working the dough into logs and place these on your greased pans. Sprinkle any remaining almonds on top of your biscotti logs.
Bake in the oven at 325 degrees for 30 minutes. Remove the biscotti logs from the pan and place them on a cutting board. Slice the logs into diagonal pieces and place these pieces sideways on your pan and put it back in the oven at 250 degrees for another 30 minutes to dry them out.
These biscotti are wonderful, serve with Greek coffee!
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