Orange Biscotti with Nuts
Description
Homemade baked goods for tea. Orange biscotti go well with milk. Instead of Cointreau, you can use another orange liqueur. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Spread the hazelnuts on a baking sheet. Roast in the oven until fragrant, about 5 minutes. Remove from the oven and place on a kitchen towel for several minutes. Remove the skins while the nuts are still warm. Coarsely chop and set aside.
- 2
Step 2
2. Reduce the oven temperature to 160 degrees. Line a baking sheet with parchment paper. In a bowl, beat the butter with a mixer. Gradually add the sugar and beat for about 2 minutes. Add the eggs and beat until the mixture is smooth.
- 3
Step 3
3. Add anise seeds, Cointreau liqueur, and orange zest, then whisk. Add flour, baking powder, and salt. Mix until smooth.
- 4
Step 4
4. Mix with chopped hazelnuts.
- 5
Step 5
5. On a lightly floured surface, divide the dough into two equal parts. Shape each part into a long rectangle about 5 cm thick. Place the dough onto the prepared baking sheet, spacing them about 5 cm apart. Bake until the tops are lightly browned, about 25 minutes.
- 6
Step 6
6. Cool on a wire rack for 5 minutes, then transfer to a cutting board and cut diagonally into pieces about 6 cm wide and 1 cm thick.
- 7
Step 7
7. Place the biscotti cut-side down on a baking sheet. Bake the cookies for 5 to 7 minutes. Let cool completely on a wire rack. Store the biscotti in an airtight container at room temperature for several weeks.