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Orange-Almond Biscotti


Great with tea or coffee, these keep for up to a month in an air-tight container.

Great with tea or coffee, these keep for up to a month in an air-tight container.

1/2 cup (125 mL) organic slivered almonds, roasted
1/3 cup (83 mL) raisins
1/2 cup (125 mL) butter
1/3 cup (83 mL) cane sugar
1/4 cup (62 mL) honey
2 Tbsp (30 mL) grated organic orange peel
juice from half an orange
1/2 tsp (3 mL) cinnamon
2 eggs, lightly beaten
2 cups (500 mL) whole wheat flour
1/4 tsp (1 mL) salt
2 tsp (10 mL) baking powder

Cream the butter, sugar and honey together until the mixture is light and fluffy. Add the cinnamon and the eggs, a little at a time. Stir in the orange juice. Add the flour, baking powder and salt. Fold the roasted almonds, raisins and orange rind into the mixture until evenly incorporated.

Lay a sheet of parchment paper on a baking sheet and spoon the mixture on, making two strips. They should measure about 23 cm in length and nine cm in width. Smooth the tops and even out the sides with a flexible spatula dipped in cold water.

Bake in a preheated oven, 375°F (190°C) for 15-20 minutes, until they are pale golden and firm. Leave the strips to cool on a wire rack before you peel off the paper.

With a sharp, serrated knife, cut across the strips to make slices about two cm wide and lay them flat, close together on the baking sheet. Dry them in the oven, preheated to 300°F (150°C) for 10 minutes. Turn the biscuits over and bake the other side of 10 minutes or until crisp. Cool on a wire rack. If the biscuits are stored in an airtight container, they will keep for about a month.

Source: alive Magazine (pre-2000)



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