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Candied Orange Peel Biscotti

Recipe Ingredients

Method

  1. 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 the work.
  2. Bring the mixture to a boil and gently simmer for 20 minutes.
  3. 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 pieces.
  4. Heat oven to 350 degrees F.
  5. In a large bowl mix together the flour, baking soda and salt. Set aside.
  6. In a mixer, combine brown sugar, softened butter and the candied orange peel syrup. Mix until the butter-sugar combination is well incorporated.
  7. While mixing, add the egg, egg white, vanilla extract and chopped candied orange peel.
  8. Scoop in the dry ingredients a bit at a time, stopping the mixer to scrape down the sides and bottom once.
  9. 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.
  10. Bake at 350 degrees F for 25 minutes, rotating the cookie sheet half way through.
  11. Remove from oven, and let cool.
  12. 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.

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