Last night I asked Ritchey what sweet he would like. His response – “My biscotti jar is empty!” I like biscotti as well as he, so our only choice was what kind? Almond and orange is a big favorite – but I felt the need for a little chocolate – so added chunks of bittersweet Ghirardelli. And to push it just a little over the top – some Grand Marnier! Let’s just say it was very good!
- 1/2 cup whole almonds
- 1/3 cup butter
- 3/4 cup sugar
- 2 eggs
- 2 tablespoons Grand Marnier
- 2 teaspoons grated orange zest
- 2 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 ounces 60% cacao bittersweet chocolate, cut into chunks
Place nuts on a cookie sheet and bake in a preheated 325 degree oven until golden brown, about 8 to 10 minutes. Let cool. In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, Grand Marnier and orange zest. In a bowl combine the flour, baking powder, nutmeg and salt. Add to the creamed mixture, mixing until blended. Cut almonds into halves or thirds and fold in, along with the chocolate. Pour onto a floured surface. Divide dough in half. Form into two logs about 1/2 inch thick, 1 1/2 inches wide and 12 inches long. Place on cookie sheets. Bake in the middle of a preheated 325 degree oven for 25 minutes or until a light golden brown. Transfer to a baking rack – cool 5 minutes. Place on a cutting board and slice diagonally at a 45 degree angle about 1/2 inch thick. Lay the slices flat on the baking sheet and return to the oven for 10 minutes, turning them over once, to dry slightly. Let cool on rack. Store in a tightly covered container. Enjoy!