Saturday, April 13 2024

Made with finely ground almonds, delicate orange zest and a touch of vanilla, these cookies offer a symphony of textures and aromas that will transport you to the lively kitchens of traditional Italian pastry artisans.

To enhance the experience, each cookie is adorned with a succulent orange slice, which adds a burst of citrusy freshness.


Almond and orange Biscotti not only showcase the perfection of almond-based desserts, but also celebrate the harmonious fusion of flavors that characterizes Italian pastries.

 

 

Makes about 20-30 cookies

INGREDIENTS:

  • 1 1/2 cups almonds (preferably blanched)
  • 1 1/2 cups powdered sugar
  • Zest of 1 orange
  • 1 teaspoon vanilla extract
  • 2 egg whites
  • A pinch of salt
  • Powdered sugar for dusting (optional)

 

METHOD:

  1. Preparation of Almonds:

    • Toast the almonds in a pan over medium heat for about 5-7 minutes, stirring occasionally. Make sure they don’t burn.
    • Let the toasted almonds cool.
  2. Grinding Almonds:

    • Transfer the cooled almonds to a food processor and grind them until you get a fine powder.
  3. Dough:

    • In a bowl, mix the almond powder with powdered sugar.
    • Add the grated orange zest and vanilla extract. Mix well.
    • Add the egg whites and a pinch of salt. Continue to mix until you have a homogeneous dough.
  4. Forming the Cookies:

    • Take small portions of the dough and shape them into small discs. Place them on a baking sheet lined with parchment paper.
    • Place a small slice of orange on top of each cookie.
  5. Baking:

    • Bake in a preheated oven at 325°F (160°C) for about 12-15 minutes or until the edges begin to lightly brown.
  6. Cooling:

    • Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
  7. Finishing (optional):

    • Once cooled, you can dust the cookies with powdered sugar for a decorative finish.
  8. Serving:

    • The almond orange cookies with an orange slice on top are ready to be enjoyed! Serve them with a nice cup of tea or coffee.

Facebook Comments Box
Previous

PORK & BEANS SOUP (FAGIOLI CON LE COTICHE)

Next

ESCAROLE PIZZA: A NEAPOLITAN MELODY

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also