Mother Earth Living

Kitchen Table: Orange Biscotti with Basil

Where herbs and spices make a difference.
By The Herb Companion staff
August/September 1995
Add to My MSN


Content Tools

Related Content

In the News: Angostura Bitters Substitute

Watch Rachel Maddow as she celebrates the return of Angostura bitters with two fabulous recipes and ...

Holiday on a Budget: Gourmet Biscotti

If your holiday’s on a budget, give a gourmet holiday gift like biscotti.

Try This: Layered Bean Dip Recipe for a Skinny Super Bowl Sunday

Super Bowls don't have to leave you in a stuffed, sleepy stupor. Snack on this layered bean dip reci...

Fresh Dips for Spring: Charred Tomato Salsa Recipe

A recipe for Charred Tomato Salsa–you can dip more than just chips in this flavorful summer dip.

Makes 40 biscotti
This recipe for orange biscotti with basil offers an interesting flavor combination that turns any coffee break into an occasion.

  • 2¼ cups unbleached all-purpose flour
  • 1 cup sugar
  • 2 tablespoons cornmeal
  • 1 teaspoon double-acting baking powder
  • 1 teaspoon kosher salt
  • 1 large egg
  • ¼ cup orange juice
  • 1 stick unsalted butter, cut into bits and softened
  • ¾ cup pine nuts, toasted and coarsely chopped
  • 1 tablespoon finely chopped fresh basil leaves
  • Zest of 1 medium orange
  1. Preheat the oven to 325°F. Grease and lightly flour a baking sheet. Blend the flour, sugar, cornmeal, baking powder and salt. Add the egg and orange juice, and beat the mixture until a dough begins to form. Add the butter, beating until it is just incorporated, and fold in the pine nuts, basil leaves and orange zest.
  2. Turn the dough out onto a lightly floured surface, kneading it several times, then let it rest, covered with a kitchen towel, for 5 minutes. Divide the dough in half and, with floured hands and working quickly on the prepared baking sheet, form each piece of dough into a log 12 inches long by 2 inches wide. Arrange the logs at least 3 inches apart on the baking sheet, and bake them on the middle rack of the oven for 20 to 25 minutes, or until set and pale golden.
  3. Remove them from the oven and let cool on the baking sheet for 10 minutes. On a cutting board, cut the logs crosswise into ½-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet, and bake them 10 to 12 minutes longer. Remove the baking sheet from the oven, turn the biscotti over and bake them a final 10 to 12 minutes. Cool completely and store in an airtight container.


—Vince H. Steinman, ­Scottsdale, Arizona 








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.