Nutty Orange Biscotti

Whenever Dr. Sweetpea and I go to Starbucks, we always get a biscotti with our coffee. So to save ourselves a few bucks each time we head to Starbucks, I've been making biscotti from scratch at home. I saw Trisha Yearwood make this on her Food Network show a while back, so I decided to try the recipe out myself. 

Not going to lie, the recipe is super easy but the end result is absolutely delicious!!! Dr. Sweetpea had three in one sitting, not with his coffee, but as dessert. Definitely something I'll be making for us more often. I'll just switch up the flavors next time. 

Nutty Orange Biscotti

(Source: Trisha Yearwood)

4 large eggs

1 cup sugar

Grated zest from 1 orange plus 1 teaspoon juice

2 tablespoons vegetable oil

1 teaspoon almond extract

1/2 teaspoon vanilla extract

3 1/3 cups all-purpose flour

2 teaspoons baking powder

1 cup chopped almonds or nuts of your choice

Nonstick cooking spray

In a large bowl, beat the eggs and sugar together at high speed with an electric mixer until foamy, about 5 minutes. Add the orange zest and juice, oil, almond extract and vanilla extract, beating until blended. Sift the flour and baking powder together and add to the egg mixture, beating well. Fold in the almonds by hand. Remove the dough to plastic wrap, wrap and freeze until firm, about 30 minutes.

Meanwhile, preheat the oven to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Divide the dough in half. Spray your hands lightly with nonstick cooking spray and shape each portion into a 5-by-8-inch log on the baking sheet. Bake until firm, about 25 minutes. Cool the logs on the baking sheet for 5 minutes, then transfer to wire racks to cool completely, about 15 minutes.

Using a serrated knife, cut each log diagonally into 1/2-inch slices. Return the biscotti to the baking sheets and bake for 15 minutes. Turn the cookies over and bake for 15 more minutes. Cool on wire racks.