Small Batch Orange Biscotti

Small Batch Orange Biscotti

I am one of those people who likes Biscotti, and my father.I got introduced to Biscotti because of my father. He likes eating it for snack, sometimes to pair it with his coffee. We are not talking about fancy Biscotti with chocolates, or dried cranberries and nuts. Just the old-fashioned toasted bread with butter and sugar. That’s the kind of Biscotti that I grew up with.

Small Batch Orange Biscotti

 

Although I don’t get to eat it as  much, on the back of my mind, I still have those childhood memories when I once enjoyed eating it. The first time I made Chocolate Biscotti, it turned so hard! I know Biscotti is supposed to be hard, but mine is extra hard. I literally had to use a knife to cut it into pieces just so that I can eat it. I don’t like throwing food, so unless it is absolutely not edible, I will not throw it.

Small Batch Orange Biscotti

It took a while before I got over it, it took a week for me to finished it! I did not make it again for a long time. Whenever I had a craving for Biscotti, I went to cafe to get one. And then, I just decided to give it a try again. I did my research, took my time looking for the recipe.I knew what I wanted.I am going for something with fruity flavour, I wanted to make an orange flavoured Biscotti. I love orange flavoured baked goodies, just like my Orange Chiffon Cake or Orange flavoured Chocolate Cake,so why not Biscotti?

Small Batch Orange Biscotti

This cookie is crunchy, but not too hard. I made sure to control the baking time so that it doesn’t get too hard. The orange flavor worked well, it stands out a lot. I love both the plain version and the ones with melted chocolate and nuts.I cannot stopped eating this while I am cutting it. I am so pleased with the output, my modifications worked just fine and I achieved the result that I am aiming for. Another for keeps recipe worth sharing in my blog.Let’s get started!

Small Batch Orange Biscotti

Small Batch Ingredients (Makes 6-inch log)

  • 2 tbsp mild olive oil
  • 1/4 cup + 2 tbsp (74g) cup sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 3/4 + 2 tbsp (142g) cups flour (sifted)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cups nuts such as whole unpeeled almonds
    (optional: 1/4 cup dried fruit such as currants)
  • Chocolate Ganacheoptional

Small Batch Orange Biscotti

Big Batch Ingredients (Makes 12-inch log)

  • 1/4 cup mild olive oil
  • 3/4 cup (147g) cup sugar
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 1 3/4 (256g) cups flour (sifted)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 cups nuts such as whole unpeeled almonds
    (optional: 1/2 cup dried fruit such as currants)
  • Chocolate Ganacheoptional

Variations:

  • Lemon or orange zest: 1 tablespoon
  • Currents, raisons, dried cranberries, dried cherries, dried apricots (chopped), candied orange or lemon peel: 1/2 cup
  • Anise seed: 1 tablespoon
  • Five spice powder, cinnamon: 1 teaspoon
  • Walnuts, pecans, hazelnuts, pistachios: 1 1/2 cup.
  • Pine nuts: 1/2-3/4 cup

Instructions:

  1. Prep: Preheat oven to 300°F. Line a cookie sheet with parchment.
  2. Mix the wet ingredients: In a stand mixer, mix the olive oil and sugar on medium speed until blended. Switch the machine to low, and add the vanilla extract, almond extract, and eggs, and continue to mix until well blended.
  3. Mix the dry ingredients: In small bowl, whisk together the flour, salt and baking powder. With the mixer on low, gradually add the flour mixture and mix until blended.
  4. Add the nuts: Stop the mixer, add the nuts and optional dried fruit, and pulse until the nuts are evenly distributed throughout the batter. The dough will be sticky.
  5. Shape into logs: Using a spatula, give the mixture a final stir to be sure that everything is incorporated from the bottom of the bowl and well blended. Scoop out roughly half the dough and place it in a rough log shape lengthwise on the cookie sheet, leaving enough room next to it for the second log of dough. Dampen your hands and quickly shape the dough into a long, thin log, about 12 inches long and 2 inches wide. Repeat with the remaining dough.
  6. Par-bake the logs: Place the logs of biscotti in the oven and bake for about 35 – 40  minutes, or until the dough is just cooked through and very lightly browned. Remove from oven and let cool about 10 minutes. Meanwhile, turn the oven down to 275°F.
  7. Cut into cookies: Carefully pick up a log (or use two spatulas) and place on a cutting board. Using a sharp, thin, preferably serrated knife, cut the log into 1/2-inch slices. Repeat with the second log (if making big batch)
  8. Bake until lightly browned: Return the slices to the baking sheet, arranging them cut side down. Bake for another 15 minutes, until lightly browned and crunchy. For crunchier biscotti, additional 5 minutes.
  9. Cool and store: Cool biscotti on a rack. Store in an airtight container for up to two weeks or freeze for several months.

Good to know:

  • Don’t skip sifting the flour. Sifted flour tends to give a lighter biscotti cookie.

Small Batch Orange Biscotti

Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥

Adapted from: The Kitchn

 

 

Categories: Cookies

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