Orange and Basil Biscotti
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 435
- Total Fat
- 17
- Saturated Fat
- 8
- Carbohydrates
- 63
- Dietary Fiber
- 2
- Sugar
- 25
- Protein
- 9
- Cholesterol
- 111
- Sodium
- 270
- Total: 1 hr 40 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 50 min
Ingredients
1/2 cup sugar
4 tablespoons unsalted butter, at room temperature
2 eggs
1 tablespoon orange zest
1/2 teaspoon dried basil
1 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sliced almonds, toasted
Directions
- Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
- Combine the sugar and butter in the bowl of a standing mixer fitted with a paddle. Cream the mixture until pale and fluffy. Add the eggs, one at a time, making sure to mix well before each addition. Add the orange zest and basil and blend on low speed, about 30 seconds.
- Combine the flour, baking powder and salt in a separate bowl. Add the flour mixture to the standing mixer and beat until combined. Fold in the almonds.
- Transfer the dough to a lightly floured surface. Divide the dough in half. Using floured hands, shape the dough into logs. Brush off the excess flour. Place the logs on the baking sheet, spaced 5 inches apart.
- Flatten each log into a 2-inch-wide strip. Bake the logs, rotating the baking sheet halfway through, until browned and set, about 30 minutes. Transfer the logs to a cooling rack and cool, about 15 minutes.
- Reduce the oven to 300 degrees F.
- Transfer the logs to a work surface. Cut each log diagonally into 1/3-inch-thick slices using a serrated knife. Arrange the slices, cut-side down, on the baking sheet. Bake the slices, rotating the baking sheet halfway through, until crisp, about 20 minutes. Transfer the slices to the cooling racks and let cool.
- The biscotti can be made 3 days ahead and stored in an airtight container at room temperature.