These are delicate biscotti. Plenty of orange and lemon rind brighten up the mild almond flavor and add great depth of flavor. These are cookies to enjoy all year round!
Total time (including baking): 1 hour. Makes about 30 small cookies.
Materials: Mixing bowls; measuring vessels; baking pans. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
Cookies:
- 2 cups all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ stick butter, softened
- ½ cup granulated sugar
- 2 tbsp milk
- ½ tsp vanilla extract
- ½ tsp almond extract
- Rind of a half orange and a lemon
- 2 eggs
Glaze:
- 1 tbsp melted butter
- 1 tbsp milk
- ½ tsp vanilla extract
- ½ tsp almond extract
- Rind of a half orange and a lemon
- Confectioner’s sugar to appropriate thickness
Instructions:
- Preheat oven to 375˚F. Take out 2 eggs. Lightly butter baking pans.
- In a mixing bowl, combine 2 cups all purpose flour, 2 tsp baking powder, and ¼ tsp salt. Into this use fingertips to work in ½ stick softened butter.
- In a small bowl, mix together: ½ cup granulated sugar, 2 tbsp milk, ½ tsp vanilla extract, ½ tsp almond extract, grated rind of a half orange and a lemon, and 2 eggs.
- Quickly mix the wet ingredients into the dry, stirring until just combined.
- With floured hands, take small amounts (about 1 tsp-sized) and roll into a cord/log. Create a loose knot and place on the pan.
- Bake at 375˚F for ~13 minutes until barely browned on top. Slide off pan onto a rack. While warm, dip the tops into the glaze.
- To make glaze, mix together 1 tbsp melted butter, 1 tbsp milk, ½ tsp vanilla extract, ½ tsp almond extract, and grated rind of a half orange and a lemon. Add confectioner’s sugar to appropriate thickness.
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