Here is a delicious recipe to compliment your cappuccinos, lattes or hearty black teas. These biscotti are very simple to make, and have an amazing almond, orange and vanilla flavor.
- Easy
- 45 mins
- 22 servings
Ingredients
Vanilla Bean Biscotti
- 1 ¾ cups all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder (or ½ teaspoon for high-altitude recipe)
- Pinch of salt
- ¾ cup granulated sugar
- 2 eggs, beaten
- 1 Rodelle Vanilla Bean, split and scraped
- 1 tablespoon milk
- ½ teaspoon finely grated orange zest
- ½ cup whole blanched almonds, lightly toasted
Variation: Cocoa Biscotti
- 1½ cups all-purpose flour
- ¼ cup Rodelle Baking Cocoa
- 1 teaspoon baking powder (or ½ teaspoon for high-altitude recipe)
- Pinch of salt
- ¼ cup sugar
- 3 eggs, beaten
- ½ teaspoon Rodelle Gourmet Vanilla Extract
- 2 tablespoons milk
- ½ cup whole blanched almonds, lightly toasted
Uses
Directions
- Preheat oven to 350°F. Lightly dust a cookie sheet with flour.
- Sift the flour, baking powder, and salt into a bowl. Add the sugar, eggs, Rodelle Vanilla Beans, milk, and orange zest and mix to a dough.
- Knead in the almonds.
- Roll out the dough into a ball, cut in half, and roll out each portion into a log about 1 ½ inches in diameter. Place on the prepared cookie sheet and bake for 10 minutes.
- Remove from oven and cool for 5 minutes.
- Using a serrated knife, cut the logs into ½ inch thick diagonal slices.
- Arrange the slices on the cookie sheet and return to the oven for 15 - 20 minutes, or until slightly golden and cooked through.
- Transfer to a wire rack to cool and crisp.