These Orange Biscotti are the perfect companion to your morning coffee or afternoon tea. Unlike soft cookies, these are baked twice to achieve a satisfyingly crunchy texture that holds up well to dipping. The dough is rich with the bright, zesty aroma of fresh orange peel and a subtle warmth from light rum and olive oil. They are simple to make yet elegant enough for holiday gatherings or as a thoughtful gift. The balance of sugar and salt enhances the natural citrus flavor, while the buttery finish adds a luxurious mouthfeel. Store them in an airtight container to maintain their crispness for weeks. They are a timeless classic that brings a burst of sunshine to any table.
Orange Biscotti
Description
These Orange Biscotti are the perfect companion to your morning coffee or afternoon tea. Unlike soft cookies, these are baked twice to achieve a satisfyingly crunchy texture that holds up well to dipping. The dough is rich with the bright, zesty aroma of fresh orange peel and a subtle warmth from light rum and olive oil. They are simple to make yet elegant enough for holiday gatherings or as a thoughtful gift. The balance of sugar and salt enhances the natural citrus flavor, while the buttery finish adds a luxurious mouthfeel. Store them in an airtight container to maintain their crispness for weeks. They are a timeless classic that brings a burst of sunshine to any table.Ingredients
Directions
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Preheat oven to 325°F. Lightly butter two baking sheets.
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Arrange flour in a mound on a clean work surface and make a well in the center.
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Into the well, add the 1/4 cup melted butter, cold water, 2 tablespoons sugar, egg yolk, orange peel, olive oil, rum, orange extract, and salt.
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Gradually draw the flour from the inner edge of the well into the center, mixing with the wet ingredients.
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Gather the dough together and knead in the remaining flour until smooth, about 1 minute.
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Wrap the dough in a floured towel or plastic wrap. Refrigerate for 2 hours.
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Position rack in the center of the oven.
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Roll the chilled dough out on a lightly floured surface to a thickness of 1/4 inch.
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Cut the dough into 2 x 4 inch strips using a fluted pastry wheel or knife.
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Place the cookies on the prepared baking sheets, spacing them 1/2 inch apart.
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Pierce each cookie several times with the tines of a fork.
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Brush the tops with the beaten egg glaze.
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Bake until light brown, about 25 minutes.
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Remove from oven and immediately brush the hot cookies with the remaining 2 Tablespoons melted butter.
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Sprinkle with the remaining 3 Tablespoons sugar.
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Return to the oven for 5 minutes.
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Cool completely on a wire rack.
Note
Store in an airtight container at room temperature. Biscotti are designed to stay crisp for weeks.
If you prefer a stronger citrus punch, add an extra tablespoon of orange zest.
For a richer flavor, you can substitute half the water with milk.
