Biscotti all’Arancia (Orange Cookies)
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.
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