Island Orange-Almond Biscotti
Makes about 48 / A crunchy half-biscuit, half-cookie, laced with orange, almond, and a surprising hint of Caribbean flavors.
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1 teaspoon liquid Jamaican jerk seasoning, or 1/2 teaspoon dried
1 tablespoon grated orange zest (1-2 medium oranges)
1-1/2 cups whole almonds, lightly toasted and coarsely chopped
1 egg white
1 teaspoon water
An herbal or black tea that features a bit of orange and spice, or almond-flavored carob tea, would pair excellently with these biscotti. 1. Preheat oven to 300º. Lightly spray and flour two baking sheets.
2. In a large bowl, blend flour, sugar, baking soda, and salt until combined. In a small bowl, whisk two eggs, egg yolk, vanilla, jerk seasoning, and zest. Add to flour mixture, beating just until dough is formed. Stir in almonds.
3. Turn dough onto a lightly floured surface and knead several times. Separate dough into two halves. With floured hands, form each half into a 12×2-inch flattish log. Arrange at least 3 inches apart on one baking sheet. Whisk egg white with 1 teaspoon water and brush lightly over dough.
4. Bake in center of oven for 50 minutes. Set baking sheet on a rack to cool for 10 minutes.
5. Using a sharp bread knife and a cutting board, cut logs crosswise on the diagonal to form long, 1/2-inch-thick slices. Arrange, cut side down, on two baking sheets. Bake slices 15 minutes more, turning over once during baking, until golden brown. Transfer to racks to cool. Store in an airtight container.