Candied Orange Peel Biscotti

Monday, January 29, 2007

Candied Orange Peel BiscottiOk… so these cookies aren’t exactly green like I pledged in my healthier eating post.

However these biscotti aren’t the baddies of the cookie world. They’re quite low in fat, and if one can restrain their serving size, they can be quite the healthy eater’s friend.

I made these last week for a hot chocolate party my labmates and I held during our usual Monday morning meeting. Nothing like liquid chocolate refreshment to inspire prompt attendance at a meeting.

Very crunchy and firm (these are primo for dunking!), these biscotti carry a wonderful light orange flavor that is both fruity and floral.

Candied Orange Peel Biscotti

In a saucepan combine:

Stir to help begin dissolving the sugar, then cover with a lid and let the heat do the rest of the work.

Bring the mixture to a boil and gently simmer for 20 minutes.

Let cool 10 minutes in the pan and spoon the orange zest into a strainer (chopsticks work very well too). Let the orange flavored sugar syrup drip back into the pan (save this for the biscotti batter), and move the strainer of zest to hover over a piece of wax paper. Spoon granulated sugar over the syrupy zest while fluffing the zest with chopsticks. Continue to sugar and fluff till the zest bits are adequately coated and not too clumped up. Spread out on a cutting board and chop into small pieces.

Preheat your oven to 350F.

In a large bowl mix together the dry ingredients:

Set this aside and combine in a mixer:

Mix till the butter sugar combination is well incorporated. Then add while mixing:

Scoop in the dry ingredients a bit at a time, stopping the mixer to scrape down the sides and bottom once.

Using a spatula, scoop the batter out onto a silpat-ed cookie sheet. It will be sticky. Form the dough into a log using a spatula and lightly flour dusted fingers.

Bake at 350 for 25 minutes, rotating the cookie sheet half way through.

Remove and let cool. Using a serrated knife, slice 1/2 inch slices from the loaf, on a diagonal to ensure nice long slices. Lay the sliced cookies out on the cookie sheet and bake again at 200F for 30 minutes total (flip cookies over after 15 minutes) if hard cookies suitable for coffee dunking are desired.

Enjoy!

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6 Comments

posted January 30th, 2007 at 8:04 am

Hey M! You mentioned something about a russian roulette version of the firey cupcakes, can you go into detail about what those are? I’m intrigued…
-Garrett

responded back at Garrett’s Chipotle Cinnamon Chocolate Cupcakes. Go check out his huge cupcake round up too…

–McAuliflower

posted January 30th, 2007 at 11:25 am

I’ve recently discovered the joy of baking my own biscotti. That picture you have of it right now is so inviting to be dunked! Yum!

posted January 31st, 2007 at 7:49 am

Hi,

Your biscotti is wonderful – I love oranges and have seen so many great recipes that call for them.

posted February 4th, 2007 at 9:27 pm

Yum…ur blog makes me drool…

- Nya
posted February 17th, 2007 at 6:25 pm

I tried the orange last week, they came out great, althought the batter was a little thin ( I AM following the recipe, something I frequently drift away from!) I then tried doing it with lemon rind. OUY! It tasted fine, but the lemon rind was as tough as leather, so….

Today I bought a Microplane Zester and tried the orange again. Everybody loves it, including my 8 YO (she didn’t like my first effort). Also, I used aluminum foil sprayed with PAM to bake on and it worked pretty well, but the batter is still pretty thin. I’ll add a little more flower next time.

This batter should be rather thick. The only contributer to the batter coming out thin that I can think of is method of measuring flour.

My favorite alternative to lemon rind is to use lemon oil drop by drop. It’s very potent!

–McAuliflower

- The Grill Cook
posted December 6th, 2010 at 12:58 am

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