Okay, I'm hanging around waiting for the big snow today. I already had tons of food around, but still felt compelled to grocery shop yesterday. Everyone should have 3 dozen eggs when you live alone. You just never know. My nephew, Randy, called at 7:30 a.m. to see if this would be a good day to make Chicken and Rice Perlow. Why not! While that cooks I'm making one of my favorite biscotti. The No Knead Rosemary Bread will be out of the oven in about 30 minutes.
It is going to be a good day. These are perfect to serve with snow cream or just coffee.
about 36 biscotti
3 large eggs, separated
1 1/2 cups sugar
1/3 cup unsalted butter, melted and cooled
1 cup lightly toasted and coarsely chopped almonds
2 tablespoons Grand Marnier or other orange-flavored liqueur
2 tablespoons, chopped candied orange peel
or 3 tablespoons grated orange zest
3 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
Preheat the oven to 325 degrees F. Butter or line a baking sheet with parchment. Using the paddle attachment on your mixer, or by hand with a wooden spoon, in a large bowl beat the egg yolks with 3/4 cup of the sugar until light and the sugar is dissolved. Stir in the melted butter, the almonds, Grand Marnier, and orange zest. In another bowl, using the whisk attachment, beat the egg whites until they just begin to form peaks and gradually beat in the remaining 3/4 cup sugar until the whites form stiff peaks.
In a medium bowl, sift together the flour and baking powder. Fold one-third of the flour into the egg yolks, then fold one-third of the egg whites in. Repeat, alternating, until well combined. The dough will be form and slightly sticky. If the dough is too soft, add more flour. With floured hands, divide the dough into two logs about 2 inches in diameter. Arrange the logs on the prepared baking sheet and bake for 20 to 25 minutes or until they are lightly brown and firm to the touch. Remove from the oven and set the baking sheet on a rack for 10 minutes. On a cutting board, cut the logs diagonally into slices 1/2 inch wide. Put the slices on the baking sheet and bake for 5 to 7 minute on each side until the biscotti are very lightly browned and crisp. Cook on racks and store in airtight container.