Biscotti are great to eat, but they also ship well as a homemade holiday gift.
|¾ cup (150g)||granulated sugar|
|½ cup (113g)||Plugrá Premium Butter, unsalted, softened|
|3 lg. (150g)||eggs|
|1 tsp. (5g)||vanilla extract|
|1 tsp. (2g)||grated orange zest|
|3½ cups (450g)||all-purpose flour|
|1 tbsp. (12g)||baking powder|
|¼ tsp. (1.5g)||salt|
|½ cup (56g)||raw almonds|
|½ cup (56g)||lightly salted, shelled, roasted pistachios|
Preheat oven to 375°F. Line cookie sheets with parchment paper.
Cream the sugar and butter at medium speed in the bowl of an electric mixer until well blended. Beat in the eggs, extract and orange zest.
Scrape down the bowl and add the flour, baking powder and salt on low speed, scraping occasionally until the mixture forms a dense dough. Stir in the nuts. Divide the dough into 2 pieces. Form each piece into a 10 x 3½-inch log on the parchment lined cookie sheets.
Bake for 20 to 25 minutes or until golden brown. Remove from the oven to cool for 10 minutes Slice each log on the diagonal into ½-inch slices using a long, serrated knife. Place the slices cut side up back onto the baking sheet. Bake for 5 to 7 minutes on each side until lightly toasted. Cool completely before storing.