Almond-Orange Biscotti

1. 1

   Beat the egg yolks with 3/4 cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier and candied orange.

2. 2

   In a separate bowl beat the egg whites until they just begin to form peeks and gradually beat in remaining 3/4 cup sugar until whites form stiff peaks.

3. 3

   Sift flour and baking powder together and alternately fold 1/3 of flour and egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour.

4. 4

   With floured hands, divide dough into two logs approximately 1-1/2 inches in diameter. Arrange logs on a buttered or parchment lined baking sheet and bake in a preheated 325 degree oven for 20-25 minutes or until logs are lightly brown and firm to the touch.

5. 5

   Remove from oven and let logs cool on baking pan on a rack for 10 minutes.

6. 6

   On a cutting board, cut logs crosswise on the diagonal into 1/2 inch widths.

7. 7

   Arrange biscotti cut side down on baking pan and bake for 5-7 minutes on each side or until biscotti are very lightly browned and crisp.

8. 8

   Cool on racks and store airtight.

* Per serving · 4 servings · Values may vary.

No additional tips available.