Orange Walnut Biscotti
- Yield 8 dozen
- Prep 25 mins
- Cook 35 mins
- 1/2 cup unsalted butter
- 1/3 cup vegetable oil
- 1/4 cup milk
- 3-1/2 cups all purpose flour
- 3-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-3/4 cup sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup toasted California walnut pieces
- 2 tablespoons minced orange peel
Melt the butter and whisk it into the milk and oil to blend them.
Sift the flour, baking powder and salt together.
Whisk the sugar, eggs and vanilla extract together until well blended, then add the milk mixture and continue to whisk until it is combined. Add the walnut pieces and orange zest to the liquid ingredients, then add the liquid mixture to the dry ingredients. Mix until a dough forms. Wrap the dough and refrigerate it for 30 minutes.
Remove the dough from the refrigerator and divide it into thirds. Pat each portion into a rough 13×2 inch log. Place the logs side by side, about three inches apart, on a sheetpan that has been lined with kitchen parchment. Once the logs are on the pan, pat each log to smooth it, then bake the logs at 350F until they are golden and their tops are just beginning to crack, approximately 20 to 25 minutes.
Cool the logs for 10 to 15 minutes. Cut across the loaves diagonally, dividing each log onto 3/8-inch slices. Note: the steeper the angle of the cut, the longer the biscotti will be. Place the slices back on the parchment-lined pans and bake them at 325F for 15 minutes, turning the slices over halfway through the baking. The biscotti should be crisp and golden brown. Cool and serve.
Recipe courtesy of Joseph Margate of the California Culinary Academy; San Francisco, California