Julienned orange peel from two oranges, with
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
2 tablespoons softened butter
Syrup from candying the
1 whole egg
1 egg white (powdered egg whites work well)
Candied orange peel, chopped
In a saucepan, combine the sugar, water and julienned orange peel. Stir to help
begin dissolving the sugar, then cover with a lid and let the heat do the rest of
Bring the mixture to a boil and gently simmer for 20 minutes.
Let cool 10 minutes in the pan and spoon the orange zest into a strainer (chopsticks
work very well too). Let the orange-flavored sugar syrup drip back into the pan
(save this for the biscotti batter), and move the strainer of zest to hover over
a piece of wax paper. Spoon granulated sugar over the syrupy zest while fluffing
the zest with chopsticks. Continue to sugar and fluff until the zest bits are adequately
coated and not too clumped up. Spread out on a cutting board and chop into small
Heat oven to 350 degrees F.
In a large bowl mix together the flour, baking soda and salt. Set aside.
In a mixer, combine brown sugar, softened butter and the candied orange peel
syrup. Mix until the butter-sugar combination is well incorporated.
While mixing, add the egg, egg white, vanilla extract and chopped candied orange
Scoop in the dry ingredients a bit at a time, stopping the mixer to scrape down
the sides and bottom once.
Using a spatula, scoop the batter out onto a cookie sheet which has been covered
with Silpat. It will be sticky. Form the dough into a log using a spatula and lightly
flour dusted fingers.
Bake at 350 degrees F for 25 minutes, rotating the cookie sheet half way through.
Remove from oven, and let cool.
Using a serrated knife, slice 1/2-inch slices from the loaf,
on a diagonal to ensure nice long slices. Lay the sliced cookies out on the cookie
sheet and bake again at 200 degrees F for 30 minutes total (flip cookies over after
15 minutes) if hard cookies suitable for coffee dunking are desired.