Almond biscotti with hints of orange and cardamom.
By Sue Lau | Palatable Pastime
January has arrived and once again it is time to #FilltheCookieJar! I know you have cooked every cookie known to mankind for the holidays, but those should be long gone.
And today is the first day in good old Cincinnati that we are getting any measurable snow. Although it is only 2-4 inches. Yeah, I know, Big hairy deal. Maybe it’s not two feet, but then again, we won’t have to shovel much. But what better time than to curl up with a hot cup of cappuccino with an Italian dipper? Even coffee for dunking is good.
The best part is that these are very easy to put together- just mix it up and pat it out. Most all the work is in the waiting, since these have a long bake time to become dry and shelf stable. So if you are a bit disinterested in too many cookies right now, these easily fill the jar and last a long time without becoming stale, perfect to pull one out every now and then.
Also today I am posting my recipe for #SoupWeek, which is meatball soup using frozen meatballs and the crockpot. Very easy. Now and then I do love something I can throw together without much thought. Tomorrow I will be posting Mom’s Clam Chowder as my final offering for #SoupWeek. It’s been online in one form or another for awhile. It is one my mother made for me since I was a kid. It has gotten rave reviews at other sites, and is also easy because it uses canned clams. Back in the 60’s there really weren’t many places to get fresh clams, so that’s the way it was. And if you have any second thoughts about fresh seafood inland, this is definitely the recipe for you, even if you live by the shore and can get fresh clams but want something you can make from mostly pantry ingredients. I hope you join me for both recipes!
Yield: 2 dozen biscotti
- 1-1/4 cups granulated sugar
- 1/2 cup soft butter
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 1/2 teaspoon almond extract
- zest of one orange (use microplane grater)
- 2 teaspoons baking powder
- 1/2 teaspoon ground cardamom
- 3 cups all-purpose flour
- 3/4 cup sifted confectioner’s sugar
- 1 tablespoon milk
- 3/4 teaspoon almond extract
- Preheat oven to 350°F.
- Cream sugar butter and salt in an electric mixer.
- Add eggs one at a time and mix until incorporated, then add the extracts and orange zest.
- Sift together the baking powder, cardamon and flour.
- Add the flour mix a little at a time into the running mixer until smooth.
- Divide dough in half and shape into two logs, 9″x3″.
- Place logs side by side, several inches apart on a parchment paper lined baking sheet.
- Bake for 30 minutes or until beginning to brown.
- Cool logs 10 minutes on a wire rack, then use a serrated bread knife to (gently) cut into 3/4″ slices.
- Place the slices on their sides (cut side down) on a parchment lined baking sheet.
- Bake for twenty minutes minutes, then turn slices over, and bake 20 minutes more or until biscotti are deep golden brown.
- Cool completely on a wire rack.
- Stir together sifted confectioner’s sugar, milk, and almond extract.
- Drizzle cookies with icing and allow the icing to dry before storing biscotti.
From the kitchen of palatablepastime.com
Fill the Cookie Jar
The #FilltheCookieJar blogging group is sharing recipes for the new year and new starts!
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I love almonds, I love biscotti. This recipe sounds lovely to me!
What a delicious cookie to enjoy with a cup of tea on this cold wintery day.
Love almonds and orange together. This cookie is a keeper!
This sounds delicious!
I have to admit that I have never tried a Biscotti! I am not sure why. I love all of the citrus flavors in this cookie. I may have to try them now! Thanks so much for being a part of the Fill The Cookie Jar group! Can’t wait to see what you bake next month.