Biscottis di marmellata di agrumi di arancia.
Orange Marmalade Biscottis
Whether you pair this biscotti with a plate of fruit, a glass of Prosecco, a cup of coffee or simply on it's own, you will most definetely feel better about life after savoring one bite!
Trust me on this one!
The great part about this recipe is that it is ridiculously easy. Make the dough, roll it out into a long, oval sheet, pour your favorite fruit jam or marmalade (fig or raspberry are delicious as well) down the center and fold each side flap over to meet in the middle. Secure it by pinching the seam together and then flip it over onto the cookie sheet. Voila! Bake, cool and then frost with the icing. Slice into individual biscottis with a sharp knife or actually an electric knife does a better job. FYI..as biscottis are usually twice baked, hence the name, remember these do not go back in the oven.
Serve these at a picnic, baby shower (I usually put pink or blue sprinkles on the icing), an elegant dinner party...whatever...they go well with any event!
Now go put your feet up, get your Oprah, Martha or Real Simple and relax and enjoy life! But first get these cookies in the oven!
YOU DESERVE IT!!!
Orange Marmalade Biscottis
4 cups flour
1 cup sugar
1 ½ tablespoons baking powder
4 eggs
1 ½ cubes margarine (room temp)
2 ½ tablespoons vanilla
Zest from 1 orange
Makes about 3 dozen large biscottis
Preheat oven to 350 degrees F. Butter and flour a large baking sheet or spray with Pam.
In a bowl whisk together flour, sugar and baking powder. In another bowl beat eggs and vanilla. Add margarine and egg mixture to the dry ingredients to form a fairly stiff dough. Add grated orange zest and knead all ingredients together.
Divide dough into 3 equal parts. Roll each one out to about a 16 inch length by 6 inch width and ¼ inch thick piece of dough. Spread the marmalade down the center and flip the long ends towards the center and pinch the seam shut with your fingers and maybe a tinge of water. Flip it over onto prepared baking sheet so the seam is down. You can fit 2 logs to a pan. Bake logs until firm to the touch and somewhat golden colored. About 35 minutes. Cool biscotti logs on baking sheet 30 minutes.
When biscotti log is cooled, spread with icing. Let the icing completely dry before slicing into 1 inch width biscottis. I give them at least a couple of hours or I make them the day before, cover loosely with waxed paper and cut the following morning.
Icing
Mix 4 cups of powdered sugar with a drop of lemon extract and enough milk to form a frosting consistency. That’s it!
When biscotti log is cooled, spread with icing. Let the icing completely dry before slicing into 1 inch width biscottis. I give them at least a couple of hours or I do the day before, cover loosely with wax paper and cut the following morning.
Might seem like a lot of work but they’re not at all! Before long you will be whipping them up for bake sales. Do we even have bake sales anymore? Oh well... Let me know how you like them! Gerry
