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Orange Biscotti

Author/Submitted by: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Servings: 28
Categories: Biscotti / Cookies / Desserts

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.

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