Orange Biscotti

Serves: 5
Total Calories: 579
Yield: 3 dozen


1 cup sugar
1/2 cup butter, at room temperature
2 eggs, lightly beaten
2 tablespoons tequila
2 tablespoons orange juice
1 teaspoon grated orange peel
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup slivered almonds


Mix sugar and butter together, then add eggs, tequila, orange juice, and orange peel; beat well. Stir in flour, baking powder, and salt. Then stir in the almonds. Place the mixture on a lightly floured pastry board and knead until the dough makes a ball—approximately 5 minutes. Divide dough into 2 halves and roll the halves into a rope about the length of a cookie sheet. Place each rope on an ungreased cooking sheet and bake in a 325° oven for 20–30 minutes or until golden brown. Remove from the baking sheet and let cool for 6–7 minutes. Slice diagonally to 1/2-inch pieces; lay the pieces flat on the cookie sheet and bake in a 325° oven for 5 minutes. Turn over and bake for 5 more minutes. Let cool to room temperature and store in a covered container.

Nutritional Facts:

Serves: 5
Total Calories: 579
Calories from Fat: 211

This Orange Biscotti recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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