I used to make this recipe all the time back in university and somehow it ended up being put aside for years. Then recently a recipe for chocolate chip biscotti ended up on my Facebook and I remember this recipe. It took me a while to find particularly since it was actually two recipes that I had modified and merged together.
- ½ cup butter
- 1 cup sugar
- 2 eggs
- 1½ tsp orange zest
- 1 tsp vanilla
- 1½ tsp baking powder
- 2 cups flour
- 1 tsp cinnamon
- ¼ tsp salt
- 1 cup toasted slivered almonds
- Set oven to 325 degrees F.
- Cream butter and sugar.
- Beat in eggs, vanilla and orange zest.
- Combine the flour, cinnamon, salt and baking powder in a separate bowl.
- Add the dry ingredients to the wet and beat to combine.
- Add the toasted almond slivers and beat until just conbined.
- Line a baking sheet with parchment paper or butter the sheet.
- Form into two logs about ¾ of an inch thick and as wide as you like your biscotti. I got for betweeen 3 and 4 inches. The wider it is the lest pieces you get in the end.
- Bake for 35 minutes.
- Take out and let cool enough for you to cut, 10-15 minutes.
- Cut into slices about ½ inch thick.
- Place slices cut side down on the cookie sheet.
- Bake 12 minutes. Turn over and bake another 12 minutes.
It is funny how our memories work. For me this recipe takes me back to my university days and the people there that particularly liked this recipe. For me this will always go with a large mug of hot chocolate and a cold winter night. This isn’t on my Favorite Six Christmas Cookies from last year but it should be.
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