Amy Ariolo: Hi! I am Amy Ariolo with Harris Teeter. Almonds and oranges are classic southern Italian combination that add flavor and life to this gluten-free biscotti recipe. Let's get started.
The first thing we'll do is start by cleaning our butter and sugar, so I've got seven tablespoons of butter which is at room temperature, unsalted butter. And three quarters cup of natural sugar, you can use regular sugar if you'd like. We'll mix this on low just until they're combined. And if you don't have a mixture you can do this by hand that's normally what I do, but if you got one it just makes it a little bit easier. We will increase this up to medium. Now that my butter and sugar are creamed together, we can go ahead and add in the rest of our ingredient. I am going to keep the mixer running for this, I have a 1/2 a cup of freshly squeezed orange juice, 2 teaspoons of cinnamon, 2 cups of almonds flour or an all purpose gluten-free baking mix, 1/2 teaspoon of salt, a teaspoon of baking soda. Make sure you have gluten-free baking soda, teaspoon and a half of aluminum free baking powder, cup of slivered almonds and finally zest of two oranges.
Once everything just mix together we can go ahead and stop our mixture, we can just scrap off our paddle, give it one last turn then we can take our batter and pour it right out on to a baking sheet, you want to make it into about a 12 inch log. So I'm just going to take my spoon and kind of spread this out. If you want little cookies you could make two very thin logs.
Now we're going to bake these in an oven that's preheated at 350 degrees for about 20 minutes. So now 20 minutes have passed and our biscotti is ready to take out of the oven, our dough has been resting for about 10 minutes and we could go ahead and start slicing them. And then we'll just transfer them over to the other baking sheet, then you want to make sure that there is standing up while they bake.
This second bake is what gives them there unique texture that they're known for, but some people like to eat them this way before they're baked, again. So now that our biscotti are ready to go we can bake them at 300 for 10 to 15 minutes just until they're nice and crisp and golden.
15 minutes have passed and our biscotti are finish baking. You can see how it got golden on top and they're nice and crisp. We'll just let them cool for about 10 minutes and then we can start plating them. Here are our classic Southern Italian almond and orange biscotti, so to be a favorite in your home. Enjoy!