I do this blog because I love it! I am passionate about everything it represents, including, my family, food, and friends. A Dash of Sanity offers me an outlet, a way to express my everyday life. It has been such a blessing in so many ways.
One of the biggest gifts is that it has brought new friends into my life.
Today, I post this recipe for one of my new friends. I received a very sweet email earlier this week from one of my readers. She had made my red velvet biscotti. In fact, it was her first online recipe to make. She emailed me to thank me for the recipe and said she was excited to try some of my other biscotti recipes. She was specifically looking for a citrusy biscotti recipe. I do have a few other biscotti recipes posted, but I had yet to post a citrus one. So in honor of one of my sweet readers and a nod to new friends, today I share with you a favorite of mine, Almond Citrus Biscotti.
Almond Citrus Biscotti - a delightful blend of orange and lemon zest in this classic Italian cookie. Dipped in white chocolate and topped with sliced almonds. Great for snack, tea or breakfast.
- 3 cups flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup butter or margarine (softened)
- 1 cup sugar
- 3 eggs
- ¾ teaspoon almond extract
- ½ teaspoon orange extract
- 2 tablespoons fresh lemon zest
- 3 tablespoons fresh orange zest
- 1 cup almonds, sliced
- 1 cup white chocolate melting chips, like Make n’ Mold, to dip baked biscotti in
Preheat oven to 350 degrees
In a medium bowl, stir together flour, salt, and baking powder 3 times.
In a mixer (I use my Kitchen Aide), beat sugar, butter, until light and fluffy. Add eggs one at a time and add flavoring, lemon and orange zest. Beat again.
Add flour mixture to butter and mix until well combined. If mixture is too soft, refrigerate for 30 minutes or add more flour. I always refrigerate for 30 minutes to an hour. It is easier to work with. Make into 2 logs - roll and press down slightly.
Bake at 350 degrees for 20-25 minutes. Cool for a couple of minutes, then slice logs on the diagonal, lay slices flat on their side on the cookie sheet and bake again at 250 degrees for 15-20 minutes until lightly golden. I turn each piece of biscotti half way through the second baking time. I think this keeps one side from over baking.
Prep time is 45 minutes, this includes 30 minutes of refrigerating the dough which is optional but suggested.
Husbands review: My husband doesn’t like sweets very much. In fact, it’s a little irritating that when we order a dessert at a restaurant, he doesn’t eat much of it, and I end up eating it all. He was frustrated this afternoon because he immediately ate five pieces when he got home from work (and another two at 9:30 pm), resulting in a delicious tummy ache. He especially liked these because they are not overwhelmingly orange tasting – just the right amount in his opinion.