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Orange Pine Nut Biscotti
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Orange Pine Nut
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2 well-chilled eggs
2 tablespoons grated orange peel
1 tablespoon defrosted frozen
orange juice concentrate
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup (1 stick) well-chilled unsalted
butter, cut into
1 1/4 cups plus 3 tablespoons sugar
8 ounces pine nuts (about
1 2/3 cups), toasted
Cut one 18-by-20-inch
sheet heavy-duty aluminum foil. Fold in half, forming 10-by-18-inch
rectangle. Fold up 1-inch edge on each long side, forming 8-by-18-inch
rectangular form. Place foil form on heavy large baking sheet.
Mix eggs, orange peel, orange juice, lemon juice and vanilla
in large bowl. Blend flour, baking powder, salt and ginger in processor.
Using on/off turns, cut in butter until mixture forms grainy meal. Mix in
sugar. Add to egg mixture and stir until thick, soft dough forms. Mix in
pine nuts. Drop dough by spoonfuls onto center of foil form. Spread down
length of form in 6-inch-wide rectangle, leaving 1-inch border on each long
side. Refrigerate dough until well chilled.
Preheat oven to 375 degrees F. Using moistened fingertips, pat dough
to neat, even, 3/4-inch-thick, 6-inch-wide rectangle. Bake dough 10 minutes.
Reverse sheet. Bake until top is light golden, about 10 minutes more. (Loaf
will spread during baking.) Cool loaf 20 minutes in pan on rack. Reduce oven
to 325 degrees F. Free loaf from pan at short ends, if sticking. Transfer loaf on
foil to work surface. Fold down foil walls. Score loaf widthwise into
3/4-inch-wide slices using small sharp knife. Use large knife to cut
completely through scored lines. Using long thin metal spatula, gently
transfer cookies cut sides down onto heavy large baking sheets. Bake 7
minutes. Reverse sheets and bake until light golden, about 8 minutes more.
Cool cookies on sheets on racks. (Can be prepared 1 week ahead. Store in
Makes about 25.
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