Orange Rosemary Biscotti Recipes

ORANGE ROSEMARY BISCOTTI

Steps:

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Sift the flour, baking powder and salt together in medium bowl.
• In a large bowl, cream the butter and sugar together. Add the eggs, vanilla, orange liqueur, and orange zest and beat until light and smooth. Stir in the pine nuts and rosemary.
• Gradually add the dry ingredients and combine gently with a spatula, just until mixed.
• Dust the parchment-lined baking sheet with a generous amount of flour and spoon the dough onto it in two equal portions. With well-floured hands, form each portion into a 12 x 2-inch log. Smooth and shape the logs evenly, flouring your hands again if needed.
• Bake for 30 to 35 minutes, turning the pan once, midway through to ensure even cooking. When the logs are done, they will be golden in color and may have developed a few slight cracks on the top.
• Remove from the oven and cool for 7 to 10 minutes. Lower the oven temperature to 325°F.
• Using a serrated or bread knife, cut each log on the diagonal into 3/8-inch thick slices. Line the baking sheet with a fresh sheet of parchment and arrange the biscotti about 1/2-inch apart.
• Bake for 6 minutes. Remove the cookies from the oven, flip them over, then bake for an additional 6 minutes. Remove from the oven and cool on wire racks.

ORANGE ROSEMARY BISCUITS

Steps:

• In large bowl stir together flour, baking powder, salt, rosemary and orange zest. Cut in butter; gradually add orange juice to make a soft dough. Knead on lightly floured surface 10 turns. Roll out dough to 1/4 inch thickness. Cut with 2 1/2 inch cutter. Place on baking sheet; bake at 425 degrees F for 12 to 15 minutes or until browned.
• Serve with ham or prosciutto, goat cheese and olive oil. Goat cheese can be rolled in 1 tsp. orange zest and 1 tsp. chopped rosemary.

ORANGE ALMOND BISCOTTI II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
• In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
• Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

ORANGE ALMOND BISCOTTI

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Mix the flour, sugar, baking soda and salt with an electric mixer in a medium bowl. Add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extract, orange zest and almonds, mixing to make a somewhat sticky dough.
• Turn the dough out onto a floured board and knead just until it comes together. Halve the dough and shape into 2 logs, approximately 12 by 2 inches. Transfer the logs the prepared pan, spacing them about 3 inches apart. Brush the dough all over with the beaten egg and sprinkle with sanding sugar, if desired. Bake until they are firm and golden in color, about 45 minutes. Transfer the logs with a metal spatula to a cutting board and cool for a few minutes.
• Cut the logs with a serrated knife on an angle into 1/2-inch slices. Lay them cut side down on the pan. Return to the oven and bake until golden brown on 1 side, about 10 minutes. Remove from oven, flip biscotti and continue to bake until golden, about 10 minutes more. Transfer to a rack to cool.
• Store biscotti for up to 2 weeks in an airtight container.
• Cook's Note: These biscotti are traditional and very crunchy. They are made for dunking.
• Tip: Serve with Kahlua Eggnog.

ROSEMARY BISCOTTI

Steps:

• In a large bowl, whisk together the flour, cheese, rosemary, baking powder, salt and pepper.
• Make a well in the center.
• Whisk eggs with water.
• pour into well.
• Stir to combine.
• On lightly floured surface knead dough until smooth (about 20 times).
• Divide into thirds and roll each third into a log about 1 1/2 inches in diameter.
• Place on ungreased baking sheet and flatten slightly.
• Bake logs in preheated 350F degree oven (180C) for about 30 minutes or until golden.
• Remove from oven and let cool for 5 minutes.
• Cut diagonally into 1/2 inch thick slices.
• Place cut side down on baking sheet and continue cooking for another 30 minutes, turning halfway through.

ROSEMARY-PARMESAN BISCOTTI

Steps:

• Preheat the oven to 350 degrees. In a large bowl, stir together the flour, baking powder, salt, Parmesan, pepper, rosemary and walnuts. Whisk together 4 of the eggs and the water. Make a well in the dry ingredients and pour in the egg mixture. Stir to combine.
• Lightly flour your hands and a work surface; turn out the dough and knead until smooth. Divide the dough in half and shape each piece into a 2 1/2-inch-thick log. Spray a baking sheet with the olive oil and place the dough logs on it. Whisk the remaining egg and brush it over the dough. Bake for 35 minutes.
• Let cool for a few minutes and then cut the biscotti on the diagonal into 1/4-inch-thick slices. Place on the baking sheet cut side down, using 2 pans if necessary. Reduce the oven temperature to 325 degrees and bake until browned, about 20 minutes. Let cool completely.

ALMOND-ORANGE BISCOTTI

Steps:

• Preheat oven to 350 degrees. Heat butter in a saucepan over medium-high heat until lightly browned, about 3 minutes. Immediately pour into a bowl, and stir in orange zest and rosemary. Let cool.
• Combine flour, cornmeal, granulated sugar, baking soda, and salt. Beat in 2 eggs, the vanilla, and the butter mixture. Stir in almonds.
• Dampen hands, and form dough into a 13-by-2-inch log. Set on a baking sheet lined with parchment. Combine remaining egg with water. Brush dough with egg wash, and sprinkle with sanding sugar. Bake, rotating sheet once, until golden brown, 25 to 30 minutes. Transfer to a wire rack to cool.
• Reduce temperature to 200 degrees. Using a serrated knife, cut log on the diagonal into 1/4-inch-thick slices. Arrange slices on parchment-lined baking sheets. Bake, rotating sheets once, until dry and crisp, about 1 hour. Let cool.

CHOCOLATE AND ORANGE BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment; beat 2 minutes. Add chocolate and orange zest; beat 1 minute more. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

ORANGE-PECAN BISCOTTI

Steps:

• Beat eggs and sugar at high speed with an electric mixer for 5 minutes or until foamy. Add orange rind, oil and extracts, beating until blended.
• Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm.
• Divide dough into 4 3 1/2" thick logs; place on a lightly greased baking sheet.
• Bake at 325 for 25 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool for 10 minutes.
• Cut each log diagonally into 1/2" slices with serrated knife. Place on greased baking sheets.
• Bake at 325 for 15 minutes. Turn cookies over, and bake for 15 more minutes. Remove cookies to wire rack to cool.