Quaresimali Honey Almond Biscotti

This variety has quite a different flavor profile and texture than our regular almond or pecan biscotti. The combination of the honey with the spices and citrus yields a more substantial texture and very complex flavor – warming and wonderful!

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The first step is to make some candied orange peels. Of course you could buy them, but they are easy to make, so why not?

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QUARESIMALI HONEY ALMOND BISCOTTI
  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 lb (1 1/2 cups) toasted almonds, roughly chopped
  • 3 eggs
  • 1/4 cup honey
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup candied orange peals, chopped
  • 1 teaspoon (1/2 orange) orange zest
  • 1 teaspoon (1/2 lemon) lemon zest
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1 egg for glaze
CANDIED ORANGE PEELS
  • 2 to 3 oranges
  • 1 1/2 cups water
  • 2 cups granulated sugar, plus extra for sprinkling

 

Using a potato peeler, peal the rind from 2 or 3 oranges. Place the orange peels in a small pot with 2 or 3 cups of water and bring to a boil for a few minutes.  Dump out the water and repeat. Bring it to a boil for a second time and dump out the water. Now measure 1 1/2 cups of water with 2 cups of sugar and boil slowly with the orange peels for 30 to 60 minutes. Ideally, record the temperature using a candy thermometer and stop when the temperature hits about 230F.  Then, place the orange slices on a piece of parchment paper, dusted with a light layer of granulated sugar. Sprinkle some additional sugar on top and let air dry for a few hours.

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While the orange peels are cooking, you can toast the almonds. Place the almonds in a single layer on a cookie sheet in a 350F oven for abut 10 to 15 minutes. Watch them carefully during the last few minutes as they can burn. (I can usually tell when the are done when they start to produce that wonderful almond smell.) After they have cooled, roughly chop the almonds, leaving sizable chunks.

In a large bowl, combine the flour, sugars, baking powder, baking soda, cinnamon, cloves, and almonds. Whisk together until fully blended.

In a separate medium bowl, mix the eggs and honey. Add the egg mixture to the flour mixture. Mix at first with a fork and then with your hands. Add the chopped orange peels, orange zest, and lemon zest and continue mixing.  It should be firm but remain easy to handle.

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Divide the dough in half and form two logs about 14″ x 4″ x 1/2″ in size on a parchment covered cookie sheet. Brush the logs lightly with an egg wash (1 egg white + 1 tablespoon of water, beat well) and pop in the oven. Bake for 30 to 35 minutes at 350F until the biscotti becomes a light golden brown hue.

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Cool on a cooling rack for about 30 minutes. Then slice at a diagonal angle using a sharp serrated knife into 1″ wide slices. (Some people like thinner slices, but  for me, I think a nice piece of biscotti should be something to remember. You only live once – enjoy!) Now place the cut biscotti back on the cookie sheet and bake at 350F for about 7 to 10 minutes on one side. Then flip each piece and return to the oven and bake an additional 5 to 7 minutes. Bake for less time if you like them softer and for longer if you like them crispier.

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Cranberry Orange Pecan Biscotti

Biscotti get a bad rap for being dry and hard. It’s almost like you’re forced to dunk them in your coffee or tea so you don’t break a tooth.  This recipe is oh so different.  It must be the magical combination of the cranberries and pecans… creating a much softer and more delicate cookie. Now you can choose whether you want to dunk or not:) Of course, I still eat them with my coffee for breakfast. Coffee makes everything better, amiright?

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Orange Pecan Cranberry Biscotti
  • 6 tablespoons butter, room temperature
  • 1 1/4 cup granulated sugar
  • 4 eggs
  • zest of 2 oranges, chopped
  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups pecan halves
  • 1 cup dried cranberries

In a stand mixer, beat the room temperature butter and sugar until light and creamy.  Add the eggs one at a time and beat at medium speed for a couple of minutes.  Now, add in the orange zest. (I like to zest my orange to obtain long zest strips and then cut them up into nice small (1/8 inch or so) pieces.)

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Now, mix in one cup of flour along with the baking powder and salt. Once combined, add the remaining flour. It will be fairly think at this point. Finally, add in the pecans and dried cranberries. You can either mix for just a few seconds with the mixer or give a quick stir by hand.

Place the dough in two piles on a parchment paper covered cookie sheet.  One very simple trick is to wet your hands, which will make it much easier to form the logs.  It really keeps your hands from sticking to the dough!

This batter will become wider as it bakes. I like to shape them into about 4″ wide logs, anticipating that I will end up with about a 6″ wide final loaf.  Bake at 350F for 30 to 35 minutes, until they turn a light golden brown.

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Let the logs cool on the tray for about 10 minutes and then transfer to cooling racks to rest for another 20 to 30 minutes.  Once the logs are almost completely cooled, use a sharp serrated knife to saw the logs into slices.  I like to cut them at an angle. Use a back and forth sawing motion so you don’t rip the big pieces of pecans out of the soft loaf. Once sliced, place the biscotti back on the cookie sheet.

Lay them on one side and bake for about 6 to 8 minutes, then flip them over and bake another 4 to 6 minutes on the other side, depending on how you like them. (I like to re-bake these slightly less than my other varieties of biscotti to keep them soft, for a different texture.  If they are all the same, what fun is that?)

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Finally, place your biscotti on a cooling rack for 30 to 60 minutes.  They will keep in an airtight container for 1 – 2 weeks or in the freezer for up to 3 months.

Aunt Sallie’s Orange Cookies

As it tends to do, med school fully took over my life these past couple of weeks. I’ve been meaning to write this post for too long, and I’m happy to be back!

This orange cookie is one of my dad’s signature treats and a must-bake during the holidays. (Or any other time of the year when he and my brother are craving them.) As you can tell from our previous recipes, we really do have a abundance of citrus around the house during the winter months! Spring better be on its way because we’re using up the last of our winter citrus to make Aunt Sallie’s orange cookies:)

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This light and fluffy cookie is smothered with a sweet, yet tangy icing. To make sure the orange flavor comes through, the cookie and icing contain both orange juice and zest. We’re not messin’ around here! At family gatherings and celebrations, these beauties are loved (and expected) by aunts and cousins on both sides of the family. Continue reading Aunt Sallie’s Orange Cookies

Orange Scones

After making and storing multiple batches of my orange marmalade, can you believe I still had plenty of citrus left over? I heartily support the local marching band’s citrus fundraiser and enjoy having fresh fruit around the house, especially in the winter. It not only allows me to drink fresh-squeezed juice in the morning but also gives me an excuse to bake with seasonal produce!

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With all of the cold and snowy weather we’ve been surrounded by, it seems like its a great time to whip up a batch of orange scones and warm up the house!

Continue reading Orange Scones

Orange Marmalade

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Citrus fruits abound during the winter months, so let’s enjoy these seasonal beauties! Wondering what to do with a box of oranges from your church or the local high school marching band? I’m a big fan of orange-flavored sweets and baked goods, so there are many recipes in my arsenal that utilize oranges! Some of my favorites (that will definitely be included on the blog soon) include cranberry-orange-pecan biscotti, “Aunt Sally’s” orange cookies (an essential holiday cookie in our family), orange scones, and orange marmalade! There is nothing better than this sweet and slightly tangy goodness to slather on a hot, flaky croissant or a fresh slice of our honey wheat bread! Continue reading Orange Marmalade