2 T. Grand Marnier (or other orange-flavored liqueur)
1/8 C. chopped, candied orange peel or 3 tablespoons finely grated orange zest
3 1/2 C. all-purpose flour
1 1/2 t. baking powder
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. 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.
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.
With floured hands, divide dough into two logs, about 1 1/2 inches in diameter.
Arrange logs on a buttered or parchment-lined baking sheet and bake in a
preheated 325°F. oven for 20-25 minutes or until logs are lightly brown and firm
to the touch.
Remove from oven and let logs cool on baking pan on a rack for 10 minutes. On a
cutting board, cut logs crosswise on the diagonal into 1/2 -inch widths. 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. Cool on racks and store
air-tight.
