I will likely talk about Italy a lot on my blog.
I am so in love with that country and Italian food is one of my very favorite cuisines to cook.
One night during our honeymoon in Florence we dined at this mom and pop Italian restaurant that was straight out of a movie. The server was super friendly and they kept bringing us free food! In the beginning of the meal the server brought us fried dough that was kind of like an Italian version of a funnel cake and it was out of this world good. However, the end of the meal was my absolute favorite because our server brought us fresh, homemade almond biscotti to enjoy with our espresso.
At first bite, I fell in love.
We were also given a bag of biscotti to take home with us! These cookies satisfied our late night “we had too much wine” munchies when we would get back to our hotel room at night for the rest of our trip! I wanted to bring some home but alas, I ate all of them before I got a chance to pack them. 🙂
Now biscotti is not a cookie I ever thought I would particularly like because it is a very hard, dry biscuit. However these cookies are DELICIOUS dipped in espresso, as well as with certain after dinner drinks too.
So naturally, I had to try my hand at recreating this amazing biscotti. Smitten Kitchen is such an incredible blog and I had a feeling the recipe I found would turn out marvelous-and it did. Like she mentions in the blog, this recipe is a hole in one and is so wonderful.
We served the biscotti at a dinner party we hosted over the weekend with espresso. We actually had a fun italian-themed dinner party, and there will be more recipes to come soon highlighting more that I made.
Casey has now requested to have a biscotti every day with his morning cappuccino, because it is so fun to dunk into the cup of joe!
These biscuits will stay good for at least a week, but I suspect they will last even longer if you store them well in an airtight container.
Orange Almond Biscotti
Recipe Courtesy of Smitten Kitchen
Makes about 35 Biscotti
3 eggs+1 egg white
3 1/4 cups all purpose flour
1 tbsp baking powder
1/3 tsp salt
1 1/2 cups sugar
10 tbsp unsalted butter, melted
1 tbsp vanilla extract
1 tbsp orange liqueur (I used Grand Marnier)
1 tbsp orange zest
1 cup whole, roasted, unsalted almonds
Preheat oven to 350. Line a baking sheet with parchment paper.
Toast almonds. Place on dry skillet heated to medium and toast, stirring constantly, until almonds are fragrant, about 2 minutes. Roughly chop almonds.
In medium bowl, sift flour, baking powder, and salt. Set aside.
In large bowl, mix together sugar, melted butter, 3 eggs, vanilla, liqueur, and orange zest (beware this will smell AMAZING!). Pour flour mixture into large bowl with butter mixture. Stir with a wooden spoon until blended well (the consistency will be like play-doh or a thick cookie batter). Mix in almonds.
Divide dough in half and with floured hands, mold each half of the dough on the baking sheet into 13.5 inch long x 2.5 inch wide logs (if the measurement isn’t perfectly the same as this, that’s okay). Whisk egg white until it is foamy and then brush egg white over both logs. Bake in oven for 30 minutes. Maintain oven temperature.
Cool on cooling rack until logs are completely cooled.
Once cooled, place logs onto cutting board and make 1/2 inch slices on the diagonal using a serrated knife. Discard parchment paper and place cookies back onto baking sheet, cut side down.
Bake for 12 minutes. Remove baking sheet and flip biscotti over. Cook for 8 minutes more. Cool completely and then store in airtight container.