"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cinnamon/Orange Biscotti Recipe

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This recipe for Cinnamon/Orange Biscotti, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
1/2 cup unsalted butter, room temperature
2 large eggs
2 teaspoons grated orange peel
1 teaspoon vanilla
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt

Directions:
Directions:
Preheat oven to 325. Butter two baking sheets. Beat sugar and butter in large bowl until blended. Add eggs one at a time, beating well after each. Beat in orange peel and vanilla. Stir flour, baking powder, cinnamon and salt into medium bowl. Add dry ingredients to butter mixture; mix until incorporated.

Divide dough in half. Place each half on prepared sheet. With lightly floured hands, form each half into a 3-inch wide by 3/4-inch high log. Bake until dough logs are firm to the touch, about 35 minutes. Remove dough logs from oven and cool 10 minutes. Transfer logs to work surface. Using serrated knife, cut on diagonal into 1/2-inch thick slices. Arrange cut side down on baking sheets. Bake until bottoms are golden, about 12 minutes. Turn biscotti over; bake until bottoms are golden, about 12 minutes longer. Transfer to racks and cool. These can be made two weeks ahead. Store in airtight containers.

 

 

 

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