Citrus Almond Poppy Seed Biscotti
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
- 1 3/4 cups flour
- 1/2 cup sugar
- 2 tablespoons poppy seeds
- 1 tablespoon grated orange rind
- 1 tablespoon grated lemon rind
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large egg whites (no larger)
- 1/2 teaspoon vanilla extract
- 1 cup sliced almonds
- Optional Orange Glaze:
- 1 cup confectioner's sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon unsalted butter, melted
- 1 tablespoon grated orange rind
Odense Almond Paste adds a rich almond flavor to these crunchy, nutty tasting biscotti. They make the perfect hostess gift for any occasion.
Time
20 minutes to assemble
35 minutes for first baking
10-12 minutes each side for second baking
Total time: 75-79 minutes
35 minutes for first baking
10-12 minutes each side for second baking
Total time: 75-79 minutes
Yield
22 biscotti
Directions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- Add Almond Paste (grated using large hole side of a box grater), butter, flour, sugar, poppy seeds, orange rind, lemon rind, baking powder and salt into a food processor fitted with a metal blade. Pulse until the texture of small crumbs.
- In a large bowl, whisk together egg whites and vanilla until frothy. Add flour mixture and almonds. Mix until dough holds together. Turn out onto a lightly floured counter.
- Roll dough into a 2 inch thick log. Cut in half and roll each piece 10 inches long.
- Transfer rolls to cookie sheet. Flatten to 3/4 inch thickness.
- Bake 30-35 minutes or until golden. Cool cookie sheet on wire rack for 10 minutes.
- Cut into 3/4 inch diagonal slices. Return to cookie sheet, cut side down. Bake 10-12 minutes or until golden. Flip and bake 10-12 minutes more.
- Cool biscotti on wire rack. Optional: Mix all ingredients for orange glaze until smooth and drizzle over biscotti.
- Store in an air-tight container for 2-3 weeks.