Honey orange biscotti
Crunchy and sweet, these baked goods make a great snack or dessert.
Traditionally, you drink a little glass of sweet wine with biscotti. But a glass of coffee or a shot of slivovitz work with these not-too-sweet biscuits, too.
- 2 1/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup sugar
- 3 eggs
- 3 tablespoons honey
- 1/2 teaspoon vanilla extract
- 2 tablespoons orange zest (1 large orange does it)
Preheat oven to 350° F (180° C).
Sift the flour, baking powder, baking soda and salt together into a bowl.
In another bowl, beat the eggs and sugar together until the mixture is light and lemon-colored.
Add the honey, vanilla and orange zest; mix well.
Add the flour mixture to the egg mixture, gently mixing. Stop as soon as the dough is combined. It will be sticky.
Line a cookie sheet with baking paper and oil the paper lightly. Spoon out half the dough onto it, making a rough loaf. Now oil your hands and smooth the loaf, stretching it slightly to make a shape about 13x2". Do the same with the second half of the dough, making sure to keep a space of at least 3" between them. They do rise and spread out some.
Bake about 35 minutes, turning the pan around after the first 15 minutes. The loaves should be a warm brown and their surface beginning to crack.
Remove the pan from the oven and let it cool down for 10 minutes. Reduce the oven temperature to 325° F (160° C) in the meantime.
Cut each loaf with a serrated knife into diagonal slices about half an inch wide. Place the slices on the pan, cut side up, and return the pan to the oven. Bake 15 minutes, turning the biscotti over 7 minutes into the baking.
Place the biscotti on a wire rack to cool down. They will keep up to a month in an airtight container, and the flavor improves with time.