Blood Orange Almond Biscotti

I have come to savor a homemade biscotti daily with my morning espresso..I can’t imagine a day without one of these crunchy delightful tender morsels..You can alter the nuts as you please, they are very good with toasted pecans & vanilla…Or hazelnuts and cinnamon…You get the picture..

They are very easy to make and taste far superior to any you could purchase at a store..They are delicate, similar to a pecan sandy cookie so dunking is for a mere 3 seconds or so..Too long & you will find them at the bottom of your cup !! If you leave these cookies out for Santa you may receive twice the gifts even he had intended..See links to an affiliated area to purchase items for this recipe & have them shipped to your door..

Tray of Blood Orange Biscotti fresh from the oven !!

Steam your espresso or favorite cup of joe & dunk to your hearts content

Blood Orange Almond Biscotti

1/2 cup butter ( room temperature )
1 cup of granulated sugar ( I use organic)
2 large eggs
2 tsp. blood orange zest
1 tsp. almond extract
1 3/4 cups of unbleached all purpose flour
1/2 tsp. sea salt
2 cups of slivered or whole almonds

Preheat oven to 350 degrees

Cream butter and sugar until light & fluffy; add extract
Add eggs 1 at a time
stir in dry ingredients

Dough will be soft, on a floured work area gently roll into a log & cut into three equal pieces..roll each back into a log and flatten slightly..Bake for 30 minutes, allow to cool for 10 minutes or until you can handle cookie logs..Then using bread or serrated knife cut into 1/2″ to 3/4″ slices..Lay on baking sheet & bake @ 300 degrees for 10 minutes, then turn & bake for 10 minutes more on the other side..Let cool & store in cookie tin or desired container for up to three weeks..I would wager a bet they won’t last that long !!

unbleached all purpose flour

kitchen aid mixer-

half sheet pans-

half sheet pan silicon mat-