Triple Orange Biscotti

Crunchy biscotti is always a special treat, but homemade biscotti is a lot less jaw breaking, and so much more flavorful.  These have a wonderful crunch and the orange flavor really shines through.  Great by themselves, with a hot cup of tea or of course, dipped in coffee.  The original recipe calls for nuts, but I opted to just leave them plain.  Delicious.




Triple Orange Biscotti
from Fine Cooking magazine, by Susan Betz

12 ounces (2 2/3 cups) all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoons table salt
Finely grated zest of 2 oranges to yield a scant 1/4 cup lightly packed
4 1/2 ounces (1 cup) coarsly chopped nuts *optional
3 large eggs, at room temp
5 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon orange liqueur

Position oven racks in the middle and top of the oven and heat the oven to 350 F.  Line two large baking sheets with parchment
In a large bowl, whisk the flour with the sugar, baking powder, and salt to combine.  Put a bit of the flour mixture in a small bowl, add the orange zest and rub the zest into the flour mixture.Stir the zest and nuts into the rest of the flour mixture.
In a small bowl, whisk the eggs with the olive oil, orange juice, and the liqueur until well blended.  Pour into the center of the flour mixture and stir with a wooden spoon until the dough is blended.  The dough will be very sticky.
Dump the dough onto a heavily floured work surface and divide into 6 equal portions.  roll each portion into a log that is 12 inches long, dusting with flour along the way to keep the dough from sticking.
Set the logs about 3 inches apart on the prepared baking sheets and press gently to flatten each log so that it's 1 1/2 inches to 2 inches wide.
Bake until the logs are golden and the tops are fairly firm near the center, 22 to 25 minutes, rotating the sheets and switching their positions after 10 minutes to ensure even baking.
Set the sheets on racks until the logs are cool enough to handle.  Leave the oven set to 350F
Transfer the logs to a cutting board and using a serrated knife, saw them on a sharp diagonal into slices 1/2 inch thick.  Arrange the slices on the baking sheets, laying them flat with cut side down.  Return the baking sheets to the oven and bake the biscoti for about 6 minutes.  Turn the biscotti over, rotate the sheets and switch their positions, and bake until the biscotti are golden, another 8 to 10 minutes. 
Let cool completey to crisp up. 
Store at room temp or freeze in an airtight container, separating the cookie layers with waxed paper.

The dough

After the first bake, and cut

Ready for the second bake