Citrus Almond Biscotti

This is my favorite biscotti recipe. I love its floral and citrus overtones. I also like it because it is dairy free. It is adapted from Emily Luchetti’s book Classic Stars Desserts. The original recipe called for the zest of an orange, a lemon, and a lime. One year I did not have enough lime zest, so I compensated by adding a bit of lime oil and some Fiori di Sicilia extract. It turned out to be a great combination. Fiori di Sicilia is a floral citrus vanilla extract from King Arthur Flour company. It is wonderful and can be added to many baked goods. Authentic Italian biscotti are very crunchy and hard, for dunking in a hot drink. These biscotti are a bit softer; they are crunchy but have a slightly chewy quality to them. If you want them more authentically hard, leave them in the oven longer during the second baking (they will crisp up as they cool). Biscotti can be made a couple of weeks in advance and stored in an airtight container or tin.

Citrus Almond Biscotti
2-3/4-3 c. flour (I use 3 c. at high altitude)
1-2/3 c. sugar
1/2 tsp. kosher salt
1 tsp. baking powder
1 tsp. anise seeds, toasted (toast dry in a small frying pan for 3-5 minutes or until fragrant)
grated zest of 1 orange
grated zest of 1 lemon
grated zest of 1/2 Persian lime
3 large whole eggs
3 large egg yolks
1 tsp. vanilla extract
1/4 tsp. lime oil
1/4 tsp. Fiori di Sicilia extract
1 c. whole almonds, toasted (I toast them at 350 degrees for 10-15 minutes)

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or silpat mats. Set aside. In a mixing bowl combine flour, sugar, salt, baking powder, anise seed and citrus zests. Stir to mix then set aside. In a separate bowl combine whole eggs, egg yolks, vanilla, lime oil and Fiore di Sicilia. Mix well. Add flour mixture into the wet ingredients and mix. Add almonds and stir until dough just comes together. It will be sticky. Put some flour on your hands before you form logs. Divide the dough into 3 logs (12″ x 2″). Place two logs on one baking sheet and one log on the second baking sheet. Press the top of the dough down slightly to flatten just a bit. Bake for 30 minutes until light golden. Remove pans from oven and let sit 5 minutes. Cut logs into diagonal slices. Return slices, turned cut side up, to the baking sheet and bake for 10 minutes longer until light golden. Let cook on rack. Makes 4 dozen biscotti.

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This entry was posted in Christmas, Cookies, Dairy-free, Desserts, Easter. Bookmark the permalink.

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