- large eggs - 3 pieces (plus 1 protein)
- flour - 3 1/4 Cups
- baking powder - 1 st. a spoon
- melted butter - 10 items. spoons
- salt - 1/3 Teaspoon
- sugar - 1 1/2 cups
- vanilla extract - 1 st. a spoon
- liquor Grand Marnier or other orange liqueur - 1 st. a spoon
- orange peel - 1 st. a spoon
- almonds - 1 cup
1. Preheat the oven to 175 degrees. To lace a large baking sheet with parchment paper or a silicone rug. Whisk the egg whisk in a bowl. Cut or grate almonds. In another medium bowl or large measuring cup, mix the flour and baking powder. Heat the butter in a large saucepan over low heat until it melts. Remove the saucepan from the heat, stir the butter with sugar and salt. Stir with the eggs, adding one egg at a time. Add the vanilla extract, liqueur and orange peel. Gradually add the flour mixture and almonds, mix. 2. Divide the dough in half. To form from each part a rectangle about 2 cm in height and 5 cm diagonally. Put on a prepared baking sheet. Use a brush to grease the rectangles with egg white. Bake for 30 minutes until golden brown. Allow to cool on the counter for 30 minutes. 3. Cut each rectangle diagonally into 1 cm slices. Place the biscotti with the cut side down on the baking sheet. Bake for 11 minutes, then turn with forceps and bake for 7 minutes until the edges are browned. Let cool on the counter. 4. Repeat with the remaining dough rectangle. Serve biscotti with a cup of coffee or tea
Servings: 10