Citrus Chocolate Biscotti |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I love candied mixed peel and these will make a wonderful Christmas biscotti, great for gifts too. Source - Homemakers Magazine: 2007. Ingredients:
1/3 cup butter, softened |
3/4 cup granulated sugar |
2 eggs |
1 teaspoon vanilla |
1/2 cup candied peel |
1 3/4 cups all-purpose flour |
1/2 cup whole unblanched almond |
4 ounces chopped semisweet chocolate |
2 teaspoons baking powder |
1 egg white, lightly beaten |
Directions:
1. In large bowl, beat butter and sugar until light and fluffy; beat in eggs and vanilla.
2. Toss peel with 1 tbsp/15 mL of the flour; stir into batter with almonds and chocolate.
3. Whisk together the remaining flour and baking powder; stir into batter until soft, sticky dough forms.
4. On lightly floured work surface, work dough into smooth ball.
5. Divide in half; roll each into 12-inch/30 cm long log.
6. Transfer to parchment paper–lined baking sheet. Brush tops with egg white. Bake in 350°F/180°C oven until tops are dry and golden, about 25 minutes.
7. Let cool on sheet for 5 minutes.
8. Transfer to cutting board; with chef's knife, cut diagonally into 3/4-inch/2 cm slices, wiping blade after each cut.
9. Stand slices upright on baking sheet; bake until golden and crisp, about 20 minutes.
10. Let cool on rack.
11. (Make-ahead: Store in airtight container for up to 2 weeks.).
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