Orange Biscotti
Orange-flavoured cornmeal cookies inspired by Italian tradition, twice-baked for a crisp texture.
Ingredients
butter (diced)
50 g
light muscovado sugar
90 g
egg
1
orange zest (from a small orange, finely grated)
1
orange juice
2 tsp
cake flour
175 g
baking powder
1 1/2 tsp
ground cinnamon
1 generous pinch
polenta
50 g
powdered sugar (for dusting)
to taste
Instructions
1
Step 1
Preheat the oven to 160°C (gas mark 3). Grease a large baking sheet.
2
Step 2
Cream the butter and sugar together in a bowl. Add the egg and continue beating, then add the orange zest and juice, flour, baking powder, cinnamon, and polenta.
3
Step 3
Turn the dough out onto a lightly floured work surface and knead briefly. Transfer to the prepared sheet and press with the palms of your hands into a 25 x 18 cm rectangle.
4
Step 4
Bake the dough for 25 minutes, then remove from the oven and let stand for 5 minutes.
5
Step 5
Using a sharp knife, cut the dough crosswise into 1 cm wide strips. Space the strips apart on the baking sheet to allow air circulation, and return to the oven for a further 20 minutes until very crisp. Transfer the biscotti to a wire rack to cool. Dust lightly with powdered sugar before serving.
