Orange Biscotti 1 Recipe
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Orange Biscotti 1
2 1/2 cup unbleached flour
1/4 cup unsalted butter, melted and cooled
1/2 cup cold water
5 tbsp sugar
1 extra large egg yolk
2 tbsp orange peel, grated
1 tbsp olive oil
1 tbsp light rum
3 drop orange extract
1 pinch salt
Butter for baking sheets 1 extra-large egg, beaten to blend 2 Tablespoons
unsalted butter, melted and cooled Arrange flour in mound on work surface
and make a well. Add 1/4 cup melted butter, water, 2 tablespoons sugar,
yolk, orange peel, oil, rum, orange extract and salt into well. Gradually
draw all but 1/4 cup flour from inner edge of well to center. Gather
dough together and knead in remaining flour until smooth, about 1 minute.
Wrap in floured towel. Refrigerate for 2 hours. Position rack in center
of oven and preheat to 325~F. Lightly butter 2 baking sheets. Roll dough
out on lightly floured surface to a thickness of 1/4 inch. Cut dough into
2 x 4 inch strips using scalloped pastry wheel. Place cookies on prepared
sheets, spacing 1/2 inch apart. Pierce each cookie several times with
tines of fork. Brush with egg glaze. Bake until light brown, about 25
minutes. Brush remaining 2 Tablespoons melted butter over hot cookies.
Sprinkle with remaining 3 Tablespoons sugar. Return to oven for 5
minutes. Cool completely on rack. Store in airtight container. Yield
about 28 cookies.
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Per Serving (excluding unknown items): 65 Calories; 2g Fat (29.8% calories
from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 5mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1/2 Fat;
0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Contributor: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Preparation Time: 0:00 |
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