nuts

Almond Orange Biscotti

Almond Orange BiscottiI keep a list of recipes I want to try and potentially post to the blog if they go well. I’ll be the first to admit that they don’t always go well. I burnt soup this weekend. One time I made mini pumpkin pies that turned into mini pumpkin blobs. I’ve made caramel filled rice cereal bars that were so chewy they could probably take out a filling. *Sigh*.

Almond Orange BiscottiAlmond Orange BiscottiI’ll end my pity party there because there are also those recipes that are SPOT ON the moment I try them and it makes my day. Sometimes my week…small victories, people. Small victories. Let’s talk almond orange biscotti. SPOT ON! I didn’t even really know I had any love of biscotti until I made these. Can I just say again how SPOT ON these are?! Okay, I think you all get it.

Almond Orange BiscottiA few of my favorite parts of these cookies are:

  1. They look super fancy and hard to make BUT they’re not. For reals.
  2. I’ve heard rumors that properly stored these guys can last like a few weeks or a month. I may never know if this is true.
  3. The almond orange biscotti are not overly sweet thanks to the nut and citrus flavors.
  4. Chocolate.
  5. Biscotti make it totally appropriate for adults to dunk their cookies. In fact, that’s what they’re made for!

This is a fairly traditional recipe for biscotti but let me tell you, I am psyched to try new combinations of flavors! Granted, most will probably involve dunking them in chocolate. I’m pretty sure most everyone will be okay with that.

Almond Orange BiscottiP.S. I don’t drink coffee because I’m weird like that. I dunked these in milk. YUM. 

Almond Orange Biscotti
Yields 24
A traditional biscotti, or twice baked cookie, that's perfect for dunking!
Print
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 40 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 40 min
Ingredients
  1. 2 1/2 cups all-purpose flour
  2. 1 cup sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon cinnamon
  5. 1/4 teaspoon salt
  6. 4 eggs + 1 egg for egg wash
  7. 1 teaspoon vanilla extract
  8. 1 tablespoon orange zest (or zest from about 1 medium orange)
  9. 1 cup whole almonds, toasted*
  10. 1 tablespoon water
  11. chocolate chips, to dip biscotti (1-2 cups depending on how you dip them)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
  3. Beat in 4 eggs, vanilla, and orange zest until it forms a ball. It will start out looking rather crumbly so be patient!
  4. Stir in toasted almonds.
  5. With clean, damp hands form 2 logs on parchment-lined baking sheets. Each log should be about 4 inches wide and 3/4 inch tall.
  6. Whisk together remaining egg and water for egg wash. Brush each log with egg wash.
  7. Bake for 25 minutes, or until golden brown on top, rotating pans at the halfway point.
  8. Transfer logs to a wire rack and let cool for about 20 minutes.
  9. Use a large serrated knife to cut 3/4 inch slices. I cut mine on the bias, or diagonal, but you can also cut straight across.
  10. Place the slices, standing up, on a parchment lined baking sheet.
  11. Bake for another 25 minutes.
  12. Transfer to a wire rack to cool.
  13. Melt the chocolate chips (I used a double boiler but you could also microwave them, checking and stirring every 30 seconds). Dip* biscotti in chocolate and let cool on parchment paper.
  14. Store in an airtight container.
Notes
  1. *To toast the almonds, I just put the whole almonds in a dry skillet over medium-low heat and toasted them until they started to become fragrant
  2. *I dipped my biscotti in chocolate along the bottom edge but you could also dunk them in the chocolate (like you would dunk it into a drink). I've even seen some with drizzle on them. I like the bottom coated because you get a little chocolate in every bite but it doesn't cover up the cookie so you can still dunk it in your drink!
Flavor From Scratch http://www.flavorfromscratch.com/

Peanut Butter

Peanut ButterAny recipe with an ingredient list of 1 item seriously deserves a shot. Peanut butter is one of those recipes! What’s the 1 item? Peanuts, silly! This is so simple it’s barely a recipe. However, it’s so delicious it would be a crime for me not to share it.

Peanut ButterYou may ask, what’s so different about this peanut butter? Well, it’s hard for me to say exactly but the peanut butter just tastes fresh. It tastes more like peanuts than any other peanut butter I’ve had. That sounds ridiculous but if you try it you’ll know what I mean. Plus, it has a little texture to it. It’s not like crunchy peanut butter with larger chunks in it. It has a smooth and yet a tiny bit crunchy texture. Yeah…sorry if I lost you there. Just trust me that it’s good.

Peanut ButterYou can make this more of a crunchy peanut butter if you leave out a few peanuts and add them in last minute. Also, feel free to add in some honey or cinnamon or other flavorings as you wish. Just make sure to update me on any delicious combos so I can recreate it and eat all of it promptly. *Warning: Don’t actually eat all of this in one sitting. That would be bad.*


Peanut ButterThe other great thing about it (minus the fact it takes 5 minutes to make) is that you actually have a good idea of what’s in it. I’ve done a pretty good job of finding peanut butter with limited ingredients at the store. However, there’s something about actually making it yourself. At least for me it makes me feel like I have a part in what I’m putting in my body. 

Peanut Butter
Super simple peanut butter recipe
Print
Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 cups roasted peanuts
  2. salt, to taste (optional)
Instructions
  1. Place peanuts in a food processor and blend on high for 4-5 minutes, scraping down the sides every 1-2 minutes. Season with salt to taste and blend.
  2. Refrigerate for up to 2 months.
Notes
  1. The roasted peanuts I bought were already salted, so I didn't add any salt.
  2. The mixture will look chunky at first but keep blending and it will smooth out! If it's looking really dry, you can add a tablespoon of peanut oil.
Flavor From Scratch http://www.flavorfromscratch.com/