Biscotti di Greve

(Orange Almond Biscotti)
Gourmet Magazine 1993(?) slightly modified by
Faith Morrison; recommended by Nancy Morrison.

2 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 large whole eggs
1 large egg yolk
1 teaspoon vanilla
1 tablespoon freshly grated orange zest
1 1/2 cups natural whole almonds, toasted lightly and chopped coarsely (place in toaster oven at 350oF for 9 minutes; stir; toast for another 9 minutes)
an egg wash made by beating together 1 large egg and 1 teaspoon water Blend the flour, sugar, baking soda, and salt until the mixture is combined well. In a small bowl whisk together the whole eggs, the yolk, the vanilla, and the zest, and add the mixture to the flour mixture (you can let it sit for 10-30 minutes after initial mixing, and it will absorb the flour mixture and will be easier to mix). Beat until a dough is formed, and stir in the almonds.

Turn the dough out onto a lightly floured surface, knead it several times, and cut it into three pieces. With floured hands, form each piece of dough into a flattish log 12 inches long and 2 inches wide, arrange the logs at least 3 inches apart on a buttered-and-floured baking sheet, and brush them with the egg wash.

Bake the logs in the middle of a preheated 300oF oven for 50 minutes and let them cool on the baking sheet for 5 minutes. On a cutting board cut the logs crosswise on the diagonal while still warm into 1/2-inch thick slices. Arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 300oF oven for 15 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. Makes about 48 biscotti.


Faith Morrison