How To make Orange Biscotti
2 1/2 cups unbleached flour
1/4 cup unsalted butter
melted and cooled
1/2 cup cold water
5 tablespoons sugar
1 extra large egg yolk
2 tablespoons orange peel :
grated
1 tablespoon olive oil
1 tablespoon light rum
3 drops orange extract
1 Pinch salt
Butter for baking sheets 1 extra-large egg, beaten to blend 2 Tablespoons unsalted butter, melted and cooled Arrange flour in mound on work surface and make a well. Add 1/4 cup melted butter, water, 2 tablespoons sugar, yolk, orange peel, oil, rum, orange extract and salt into well. Gradually draw all but 1/4 cup flour from inner edge of well to center. Gather dough together and knead in remaining flour until smooth, about 1 minute. Wrap in floured towel. Refrigerate for 2 hours. Position rack in center of oven and preheat to 325~F. Lightly butter 2 baking sheets. Roll dough out on lightly floured surface to a thickness of 1/4 inch. Cut dough into 2 x 4 inch strips using scalloped pastry wheel. Place cookies on prepared sheets, spacing 1/2 inch apart. Pierce each cookie several times with tines of fork. Brush with egg glaze. Bake until light brown, about 25 minutes. Brush remaining 2 Tablespoons melted butter over hot cookies. Sprinkle with remaining 3 Tablespoons sugar. Return to oven for 5 minutes. Cool completely on rack. Store in airtight container. Yeild about 28 cookies.
How To make Orange Biscotti's Videos
Italian Pistachio-Orange Biscotti by Cooking with Manuela
Let's take the classic biscotti to the next level with these pistachios-filled, orange-flavored, chocolate-dipped delicious Italian cookies
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Cranberry Orange Almond Biscotti
Learn how to make Cranberry Orange Almond Biscotti in just a few steps.
See the full recipe:
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Pistachio Cranberry Orange Biscotti - Delicious cookie for the holidays - Easy Recipe to make.
#cranberry #pistachio #biscotti #cranberrypistachioorangebiscotti
Recipe make to make the biscotti (around 30 to 34 cookies).
Ingredients:
3/4 cup roasted pistachios (not salted) (100 grams)
1/2 cup dried cranberries (50 grams)
1 tsp orange zest
1 tsp vanilla extract
3/4 cup sugar (150 grams)
2 large eggs plus 1 egg beaten
1/2 cup oil (120 ml)
2 cups all purpose flour (280 grams) plus more for work surface
2 tsp baking powder
1/2 tsp salt
Directions:
Step#1- Boil 1 cup water and add to cranberries and set aside.
Step#2- In a large bowl combine sugar, 2 eggs and salt. Using a held hand mixer whip until light and frothy.
Step#3- Slowly add the oil and continue mixing. Add vanilla and zest of orange. Mix until incorporated
Step#4- Squeeze the cranberries to remove water and add to wet ingredients. Add pistachios and mix.
Step#5- Mix flour and baking powder and sift into wet ingredients. With the mixer on low mix until you’ll have a sticky dough.
Step#6- Move dough to a lightly floured work surface and form a roll. Add enough flour that it becomes manageable. Cut in half, shape it to about 12 inch long and 3 inches wide.
Step#7- Move onto a cookie sheet covered with parchment paper.
Step#8- Make sure they’re at least 3 inches apart because the dough spreads. Brush with beaten eggs the top of the dough logs then bake at 325 degrees Fahrenheit (160 Celsius) for 30 minutes.
Step#9- Remove from oven when a golden color.
Step#10- Place on wire rack and let it cool slightly. Move to cutting board and using a serrated knife cut on an angle about 3/4 inch pieces (2 cm) and place back on cookie sheet.
(I like to stand the cookie with bottom down so both sides can brown evenly).
Step#11- Bake for 20 minutes at 325 degrees Fahrenheit (160 Celsius) or until golden.
(They might still feel soft but they’ll harden once cooled completely).
Enjoy!
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Cranberry and Orange Biscotti // The PERFECT Christmas Snack
My cranberry and orange biscotti recipe is eggless and brings together Christmas flavours in a classic Italian bake. Crisp and flavourful, you'll struggle to stop at just one biscuit!
Find the recipe for this on my blog here:
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Dark Chocolate Orange Biscotti Recipe
I love these cookies for the winter time when oranges are in season. The best part is that you don't have to wait for butter or any other ingredients to come to room temperature. And you can add your favorite chocolate.
For full written recipe visit my website:
craftstocrumbs.com/recipes
Cranberry Orange Biscotti - Mary'sKitchenMtl
You will love these twice-baked cookies! They are very addictive! :))))))
I hope you make them!
Ingredients:
3 large eggs, room temperature (2 whole eggs + 1 egg white)
1 c. (200g) granulated sugar
1 tbsp. (15ml) vanilla extract
zest of 1 orange
1/4 c. (80g) honey
2/3 c. (150g) melted, unsalted butter, room temperature
150g dried cranberries
4 c. (500g) all-purpose flour
2 tsp. (8g) baking powder
1/4 tsp. (1.5g) salt
Coating:
1 large egg yolk
2 tbsp. (25g) granulated sugar for coating
.
Procedure:
Add 2 large whole eggs + 1 large egg white in a small bowl.
Save yolk for egg wash.
Add baking powder & salt to flour. Whisk to combine. Set aside.
Add ingredients inside a large bowl.
Use a whisk to mix.
Gradually add in flour, baking powder & salt mixture.
Use a wooden spoon & hand to mix.
Preheat oven to 350F/177C.
Transfer dough onto floured work surface. Shape into a log.
Place on large tray lined with parchment paper.
Continue shaping into a 20x4-inch (51x10cm) log.
Brush with egg yolk + 1 tsp. (5ml) milk.
Sprinkle 2 tbsp. (25g) of granulated sugar on top.
Position tray on 5th oven rack.
Bake for 30 minutes.
Remove from oven & allow to cool for 15 minutes.
Using a sharp knife, cut biscotti 3/4 inch (1.9cm) thick.
Place them on a lined tray.
Bake for another 15 minutes.
Allow biscotti to cool completely.
Store in an airtight container at room temperature.
They will keep for two weeks.
They can be frozen for up to three months.
These delicious crunchy cookies are great with a hot or cold latte, or cappuccino.
Enjoy!
#biscotti #italiancookies #cookies
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Artist: Wes Hutchinson -
Genre: Country & Folk -
Mood: Inspirational -