Cashew Orange Biscotti...so delicious! |
This is a wet dough...I dampened my hands to shape them |
Browned and beautiful...just out of the oven |
Sliced and ready for the second bake |
Ready for their close up |
In the bright sunny window these look pale |
Cashew Orange Biscotti
These biscotti are equally delicious made with roasted almonds, pecans, or hazelnuts in place of the cashews.Yield: Makes about 60 biscotti
Ingredients:
1 1/2 cups roasted cashews (about 7 ounces)
21/2 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup of butter (softened)
4 large eggs
1 tablespoon freshly grated orange zest
1 teaspoon vanilla
1 teaspoon water
Preheat oven to 300°F. and butter a large baking sheet.
Coarsely chop cashews. Into a bowl sift together flour, sugar, baking soda, and salt. In another bowl with an electric mixer beat together 3 eggs, zest, butter and vanilla until just combined. Stir in flour mixture and beat until a stiff dough is formed. Stir in cashews.
In a small bowl beat together water and remaining egg to make an egg wash. On baking sheet with floured hands form dough into two 12-inch-long logs and flatten slightly. (This dough is a slightly wet dough. I dampen my hands a bit and shape the logs.) Brush logs with some egg wash. Bake logs in middle of oven until golden, about 50 minutes. Cool logs on baking sheet on a rack 10 minutes.
On a cutting board with a serrated knife diagonally cut logs into roughly 1/3-inch-thick slices. Arrange biscotti, a cut side down, on baking sheet and bake in middle of oven until crisp, about 15 minutes. Cool biscotti on rack. Biscotti keep in an airtight container at cool room temperature 2 weeks.
4 large eggs
1 tablespoon freshly grated orange zest
1 teaspoon vanilla
1 teaspoon water
Preheat oven to 300°F. and butter a large baking sheet.
Coarsely chop cashews. Into a bowl sift together flour, sugar, baking soda, and salt. In another bowl with an electric mixer beat together 3 eggs, zest, butter and vanilla until just combined. Stir in flour mixture and beat until a stiff dough is formed. Stir in cashews.
In a small bowl beat together water and remaining egg to make an egg wash. On baking sheet with floured hands form dough into two 12-inch-long logs and flatten slightly. (This dough is a slightly wet dough. I dampen my hands a bit and shape the logs.) Brush logs with some egg wash. Bake logs in middle of oven until golden, about 50 minutes. Cool logs on baking sheet on a rack 10 minutes.
On a cutting board with a serrated knife diagonally cut logs into roughly 1/3-inch-thick slices. Arrange biscotti, a cut side down, on baking sheet and bake in middle of oven until crisp, about 15 minutes. Cool biscotti on rack. Biscotti keep in an airtight container at cool room temperature 2 weeks.
After the rain, the ocean is still pretty rough....Red flag means high hazard, high surf and /or strong currents...Purple flag means dangerous marine life |
The sun setting on the gorgeous Gulf Coast |
That sunset is so peaceful and beautiful. How fortunate for you to be there. Biscotti is one of my favorites, and I missed making it this past holiday because of my hysterectomy. I'd love to try your version - the orange and cashew combination sounds appetizing.
ReplyDeleteI need to go to Florida - land of citrus. Your storm is better than the Smowmageddon that's coming our way tomorrow afternoon. But I think I can beat the snow-blues with these biscotti. And I don't even have to go out - I have all the ingredients. The sunset makes me wax poetical.
ReplyDeleteThat is such a gorgeous sunset, Kathy! Your biscotti looks wonderful and perfect with a cup of tea. I bet it was nice that the storm gave you an excuse to stay in a bake. Sounds like a perfect day!
ReplyDeleteAfter making my own homemade biscotti, I'm excited to try different variations, including this one!
ReplyDeleteThat biscotti looks amazing. I love biscotti and homemade is so much better than the packets you can buy in the store. I've been thinking of what baked goods to take for Easter to my in laws. I think biscotti would be perfect!
ReplyDeletethe biscotti looks and sounds delicious - seems you made the best of the day! what a great sunset!
ReplyDeletemary x
Your biscotti looks delicious:) I have never tried making homemade biscotti (shame on me). I am going to give your recipe a try:) I hope the weather gets better in Florida. Geri
ReplyDeleteKathy-we also had a huge storm here in S. Florida about the time you vacationed in the Gulf! The cashew orange biscotti is almost identical to my almond orange biscotti which I haven't made in a long time.
ReplyDeleteYour biscotti came out so perfect and I just love...love the toasted cashews added to them. My all-time favorite nuts; not even imagining to add them in biscotti!
Thanks for sharing your delicious biscotti, and the superb photos...especially the romantic sunset:DDD
I am a firm believer of homemade food and these biscotti look scrumpy! Perfect to enjoy them with a pot of freshly brewed coffee (or tea)!
ReplyDeleteOh, what yummy biscotti, Kathy! One would be so wonderful with my morning tea. Wow, you had some wicked storms...but I love how they were followed by a gorgeous sunset.
ReplyDeleteWhat a beautiful mix of flavors!
ReplyDeleteI don't think of Florida having stormy weather at this time of year - but weather like that definitely calls for baking!
What a storm! I agree with you, time to get busy baking! I have a big bag of cashews in my pantry that need to get used up;-) Your biscotti look delicious, I'm glad you decided to fill up that jar!
ReplyDelete