Polly Motzkos Orange Almond Biscotti
From pollymotzko2 14 years agoIngredients
- Polly Motzko's Awesome almond orange Biscotti.... shopping list
- * 1 cup sugar shopping list
- * 6 tablespoons margarine or butter shopping list
- * 1 tablespoon grated orange peel shopping list
- * 2 eggs or ½ cup egg substitute (I always use the egg substitute and it comes out great.) shopping list
- * 3-½ cups original Bisquick shopping list
- * 1 cup ground almonds shopping list
- * A handful or so of ground almonds to dust the top with shopping list
How to make it
- Directions
- 1. 1. Heat oven to 350 degrees. Beat sugar, margarine and orange peel in large bowl with electric mixer on medium speed until creamy and well blended. Beat in eggs or egg substitute, stir in Bisquick and almonds.
- 2. 2. Place dough on surface sprinkled with some Bisquick; gently roll in Bisquick to coat. Shape into a ball; gently knead about 10 times or so until dough holds together, nuts are distributed and it doesn’t feel tacky any more.
- 3. 3. Divide dough in half and then shape into 2 10 x 3 loaves. Place on an ungreased baking sheet-I swear by silicone baking sheets and pans-things baked on and in them come out great with no greasing whatsoever!!
- 4. 4. Bake about 20 minutes or until very light brown and the center is cooked. Cook on the baking sheet for 15 minutes then cut each loaf into slices about ¾ inch wide with a very sharp knife. Very carefully put each slice on its side and bake again the slices for about 30 minutes or until the tops are browned. Turn them on the other side and bake again for another 15 or so minutes until browned and to the texture you want. I like mine browned and more dry and crisp to go with coffee, homemade cocoa or whatever you would serve at your house.
- 5. 5. Cool completely about 30 minutes and enjoy!
- 6. NOTE: (I keep mine in the freezer so they stay fresh. They have a high fat content but very good in this or in pasta!)
- 7. Tips: Use a very sharp knife to cut the biscotti, preferably one that fits across the width of the biscotti you made. Do not use a butter knife as it can break up the tops of the biscotti. (It happened to me so I know!) Let the biscotti cool on the sheet as a log or logs and when it is not quite completely cooled off begin the slicing process. If, for any reason, the tops start to break of the logs then either bake the logs a little bit more and then when the logs feel firm throughout then slice.
- 8. If you let the finished sliced biscotti cool on the baking pan the residual heat will bake them more and firm them up, making for a cookie that has a bit more stability and less crumbly.
- Enjoy!
- Polly Motzko
- Paulettemotzko@yahoo.com
People Who Like This Dish 4
- windy1950 Flint, MI
- juels Clayton, NC
- momo_55grandma Mountianview, AR
- mjcmcook Beach City, CA
- clbacon Birmingham, AL
- jeffsgirl Medford, OR
- pollymotzko2 Garden Grove, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
sound fantastic a must try soon high5 thanks Polly
momo_55grandma in Mountianview loved it -
Does sound good! I love biscotti, thanks!
juels in Clayton loved it -
~HELLO~
"5"FORKS!!!!! for this Lovely Biscotti Recipe~
The first time I enjoyed Biscotti was may
years ago when I was teaching school and a
student shared with me! I was 'Hooked'!
I will "Make & Taste' your recipe soon~...moremjcmcook in Beach City loved it
Reviews & Comments 5
-
All Comments
-
Your Comments