A Stormy Day in Florida and Some Cashew Orange Biscotti

 Cashew Orange Biscotti...so delicious!

The sea is rough and the rain is coming down in sheets! The wind is blowing so hard that the trees are banging against the windows. It's not a day for a walk on the beach or a stop at the outdoor cafe. This is the kind of day that is calling for some indoor activity. For me, that means baking. This kind of weather always makes me want to fill the house with the sweet smell of something in the oven. Having the fragrance of something freshly baked permeate the house, is so comforting. Since my biscotti tin is empty, what could be a better choice than the aroma of freshly baked Cashew Orange Biscotti? These biscotti are delicious with a cup of tea, coffee, or just by themselves! Crunchy, nutty and not too sweet; they make a perfect snack cookie. I adapted this recipe from Epicurious several years ago. Hope you'll give them a try!

 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.

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