Poppy & Orange Biscotti
1 c. sugar
½ tsp orange flavouring
1 tbsp. orange juice
1 tbsp. olive oil
2 c. flour
1 tsp. poppy seeds
1 tsp. baking soda
1 tsp. salt
½ c. Macadamia nuts, chopped roughly
Preheat oven to 350° F.
In a mixing bowl, using the mixer of your choice, beat the eggs, sugar, orange flavoring and orange juice with olive oil.
In a separate bowl measure out the flour, baking soda, salt Macadamia nuts and orange zest.
Beating on medium low, add the flour mixture to the egg mixture. The dough should be tacky (sticky to the touch), if your mixture is dry, add a drizzle of olive oil.
Form two logs of equal proportions about 2 by 12 inches long and bake for 25 minutes on a parchment covered cookie sheet.
Note: If you are not glazing your biscotti or dipping them in chocolate, you could brush with a beaten egg white for a lovely glossy look.
Remove from oven and let them rest 10 minutes before slicing them in app. 1-inch-wide pieces, you can also cut them diagonally for a different look.
Tip: Use a serrated knife if possible to cut the biscotti.
Lower the oven temperature to 325° F.
Place the biscotti side down back on the parchment covered cookie sheet, and bake 10 minutes, remove from oven and turn them on the other side and bake for another 10 minutes. Let cool.
At this point, you could dip them in chocolate or glaze them. Your choice.
This time I made my glaze out of powdered sugar, 1 tbsp. orange juice and milk, enough to drizzle the biscotti with and Voilà! Another yummy biscotti to share with your friends and family.