Best 2 Sunrise Biscotti Recipes

SUNRISE BISCOTTI

Steps:

• Preheat oven to 325°F.
• In large mixer bowl, add sugar, butter and honey.
• Grate the peel from the blood orange using the large side of the cheese grater. Take care not to grate the pith (the white layer between peel and fruit). Add grated peel to mixer bowl.
• Cut orange in half and squeeze juice out of both halves; add to bowl.
• Cream all together til light and fluffy.
• Add almond extract and then both eggs, one at a time, beating well after each.
• Sift together flour, baking powder and salt. Gradually blend into creamed mixture.
• With wooden spoon, stir in chopped pecans and white chocolate chips.
• Dough will be slightly sticky.
• Turn out onto lightly floured surface and divide into two halves.
• Using your hands, roll one half into a 10-12 inch log and place lengthwise on greased cookie sheet.
• Gently flatten log into a long rectangle about 2-1/2 inches wide.
• Repeat with second half of dough, leaving about 3 inches between flattened logs on cookie sheet.
• Bake for 20 minutes in preheated oven, or until a pale gold color.
• Remove from oven but leave logs on baking sheet til cool enough to handle.
• Gently transfer to cutting board and slice each log on a diagonal into 1-inch wide slices.
• Return to baking sheet and arrange so that there is a little space between each cookie.
• Return to oven and bake 10 minutes, then turn each cookie over to expose the opposite cut side and bake for 10 minutes more or until golden and crisp.

ALMOND APRICOT BISCOTTI

Steps:

• Preheat oven to 350°F.
• Whisk together flour, sugar, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add whole egg, milk, and extracts, stirring with a fork until a soft dough forms, then knead in almonds.
• Divide dough between 2 sheets of wax paper, then form into 2 equal mounds and flatten each mound into a 5-inch disk. Put half of apricots in center of 1 disk and fold dough over apricots to enclose them (use wax paper as an aid if necessary), then transfer to a parchment-lined baking sheet. Form into a 14- by 2 1/2-inch log lengthwise on 1 side of baking sheet, spreading dough with wet hands. Make another log with remaining dough and apricots, arranging it about 4 inches from first log.
• Brush logs with egg wash and bake in middle of oven until pale golden and firm, about 20 minutes. Cool on baking sheet on a rack 20 minutes.
• Reduce oven temperature to 300°F while logs cool.
• Carefully transfer baked logs to a cutting board using 2 wide metal spatulas, then cut logs diagonally into 1/2-inch-wide slices with a large heavy knife.
• Line baking sheet with a clean sheet of parchment. Stand slices, curved sides up, 1/2 inch apart on baking sheet and bake in upper third of oven until biscotti are dry, about 30 minutes (they will become hard as they cool). Transfer biscotti to rack to cool.