These cookies are light and not too sweet.
Biscotti di Arancia
- 3/4 cup butter
- 1/3 cup white sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 tsp orange zest
- 4 Tbs orange juice
- 3 cups flour + flour for kneading the cookie dough
- 1 Tbs baking powder
- 2 1/2 cups confectioners' sugar
- oil for baking sheet
- In a large mixing bowl cream the butter and sugar until light and fluffy.
- Add the eggs, vanilla, 1 tsp orange zest and orange juice.
- Combine the flour and baking powder in a small bowl, then gradually add it to the creamed butter mixture.
- Knead the dough on a lightly floured surface for about 5 minutes.
- Let the dough rest for 15 minutes.
- Roll the dough into 1" thick rope.
- Cut the rope into 1/2" slices.
- Oil the cookie sheet.
- Place the slices on the baking sheet 1" apart.
- Bake at 350F for 15 minutes or until lightly golden.
- For the icing combine 2 1/2 cups confectioner's sugar with 2 Tbs orange juice and 1 tsp orange zest. This will make a thin glaze. If it is too thick add a little more orange juice or water.
- Remove the cookies from the oven and allow to cook.
- Brush each cookie with the orange icing. You can also dip the tops of the cookies in the glaze.
- Allow the cookies to dry.
Note: When selecting oranges, look for fruit with a shiny skin free of blemishes, wrinkles, soft areas, or mold. The oranges should be heavy for their size indicating they are full of juice. Lighter fruit has more skin and drier pulp resulting in less juice. Store oranges in a cool place outside the refrigerator and try to eat them within a few days. If you need to keep them longer, refrigerate in a plastic bag or in the vegetable crisper section of the refrigerator.