Biscotti all’Arancia are an easy to make cookie. I got the recipe from Lidia Bastianich.
1 ½ sticks unsalted butter, at room temperature
½ cup plus 1 tbsp.sugar
3 cups all-purpose flour
2 tsps. baking powder
¼ tsp. kosher salt
3 large eggs
1 tsp vanilla extract
2 tbsps. orange juice
2 tbsps. lemon juice
1 tbsp. orange zest
For the glaze:
2 ½ cups confectioners sugar, or as needed
¼ to ½ cup orange juice, or as needed
Cream the butter and sugar – Place the room temperature butter and sugar in a bowl and force the sugar into the butter with the back of a wooden spoon until the mixture is creamy.
Beat the eggs, one at a time in a separate bowl, and blend into the creamed butter.
Add the vanilla, the lemon and orange juice, and the zest and mix well.
Sift the flour, baking powder, and salt together in a separate bowl and then mix it with the butter/egg mixture to make dough. Wrap the dough in Saran, and let rest in the refrigerator for 1 hour.
Roll the dough into four logs, about 1 ½ inches in diameter and 10 to 12 inches long. Freeze the logs for 20 minutes, until firm enough to cut without losing their shape.
Cut the logs into ½ inch rounds, and place on parchment-lined or buttered baking sheets. Bake about 15 minutes. Remove and let the cookies cool on a wire rack.
Glaze the cookies – Whisk the confectioners’ sugar into a bowl with the orange juice to make a smooth glaze. Dip a cookie tops in the glaze; it should stick to the cookie in a thin layer. If not, adjust the consistency of glaze with more juice or confectioners’ sugar. Dip the top of the baked cookies in the glaze, and let them dry on a wire rack.
Arthur Avenue is the Bronx’s Little Italy’s shopping street. A few tourists find their way there but most of the shoppers on Arthur Avenue know what they’re buying and intend to take it home and make a meal of it. The Arthur Avenue food stores sell products that you can’t get just anywhere. And they’re products that are necessary for an Italian kitchen.
Last week my sister Nicki and I went to pick up a few things. We came home with bacalla, liver sausage, soprasade, olive oil, ricotta salada, fruselle, biscotti, tripe, and some very fresh fruit and vegatables. There aren’t many places where you can get all that within a block or two. Plus we snacked on clams on the half-shell, ate lunch at a great restaurant (Emilia’s) and later got some fresh baked sfogliatelle and espresso.
I have some sad news. DeRobertis Pasticceria is closing. They’ve been on First Ave. between Tenth and Eleventh Streets in Manhattan since 1904. And I’ve been going there since, well, I remember tagging along with my father on Sunday mornings to get pastry for after dinner – biscotti, cannoli, babas and sfogliatelle to go with our Anisette and black coffee. At Easter their pizza con gran couldn’t be beat and at Christmas they had the best struffoli.
The owner said the “new” local people expect his pasticceria to be more like Starbucks. (See Jeremiah’s Vanishing New York) Too bad they don’t know what it is that they have. And that it will be gone soon.