Orange Sesame Biscotti
This recipe makes 72 cookies servings
|Per cookie: about||-|
|total fat||3 g|
|sat. fat||1 g|
- Portion size: 72 cookies
Pepitas (green pumpkin seeds) and sesame seeds add crunch to these bite-size biscotti.
- 1/2 cup 1/2cupbutter, softened
- 2/3 cup 2/3cuppacked brown sugar
- 1/2 cup 1/2cupliquid honey
- 2 tbsp 2tbspsesame oil
- 3 3eggeggs
- 2 tbsp 2tbspgrated orange rind
- 4 tsp 4tsporange liqueur or orange juice
- 1 tsp 1tspvanilla
- 3-1/4 cups 3-1/4cupsall-purpose flour
- 3/4 cup 3/4cupsesame seeds
- 1 tsp 1tspbaking powder
- 1 tsp 1tspcinnamon
- 1/4 tsp 1/4tspbaking soda
- 1/4 tsp 1/4tspsalt
- 1/2 cup 1/2cuppepitas
In bowl, beat butter with sugar until fluffy; beat in honey and oil. Beat in 2 of the eggs, 1 at a time. Reserving remaining egg white, beat in remaining yolk. Beat in orange rind, liqueur and vanilla.
In separate bowl, whisk together flour, all but 1 tbsp (15 mL) of the sesame seeds, the baking powder, cinnamon, baking soda and salt; stir into batter in 2 additions to form slightly sticky dough. Stir in pepitas.
Divide into thirds. On lightly floured surface, roll each into 12-inch (30 cm) log. Place, 2 inches (5 cm) apart, on parchment paper–lined or greased baking sheet; press to flatten slightly.
Beat reserved egg white with 2 tsp (10 mL) water; brush all over logs. Sprinkle with remaining sesame seeds. Bake in 325°F (160°C) oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes.
Transfer logs to cutting board. Using chef's knife, cut into 1/2-inch (1 cm) thick slices. Stand slices up, about 1/2 inch (1 cm) apart, on baking sheet.
Bake in 325°F (160°C) oven until almost dry, about 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.)
Source : Canadian Livng Holiday Cookbook: Fall 2009