If your cookie dough is dry and crumbly, try adding 1 to 2 T. of milk or cream.
You may want to knead this liquid into dough rather than beating it in with a
mixer.
Almond Orange Biscotti
3 large eggs, separated
1 1/2 C. sugar
1/3 C. melted butter, cooled
1 C. lightly toasted, coarsely chopped almonds
2 T. Grand Marnier (or other orange-flavored liqueur)
1/8 C. chopped, candied orange peel or 3 T. finely grated orange zest
3 1/2 C. all-purpose flour
1 1/2 t. baking powder
Beat the egg yolks with ¾ 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 ¾ 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 11/2 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.
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.
For chocolate-mint biscotti: Delete almonds, Grand Marnier and orange peel. Add
6 ounces bittersweet chocolate melted with 1 tablespoon cocoa. Add 4 tablespoons
finely chopped fresh mint.
