La Cucina Viola

Last Spring while traveling through Rome, I discovered one of my favorite gelato flavors. The flavor was called Sapori di Sicilia, which translates to flavors of Sicily. It was an almond, orange, and pistachio flavor that I knew would translate great into biscotti. Here is my interpretation.

Video

Ingredients

• 2 cups of all-purpose flour
• 1 1/2 tsp’s baking powder
• 3/4 cup granulated white sugar
• 2 large eggs
• 1/2 cup (1 stick) salted butter at room temperature
• 1 tsp almond extract
• 1 tsp amaretto liquor
• 1/2 cup candied orange peel
• 1/2 cup peeled, salted pistachios

Directions

1. Preheat oven to 325 degrees F.
2. Cream together butter and sugar
3. Add eggs, almond extract, and amaretto.
4. In a separate bowl mix together the dry ingredients : flour, baking powder, salt.
5. Slowly add the dry ingredients to the wet, mix until a sticky dough forms.
6. Fold in pistachios and candied orange peels.
7. Lightly flour a sanitized surface.
8. On the floured surface, knead the dough for about 30 seconds and form the dough into a ball.
9. Cut the ball into 2 even sized portions.
10. Using floured hands, form the portions into 10 inch by 3 in by 3 in rectangles.
11. Place each rectangle onto it’s own parchment lined cookie sheet.
12. Place in the oven at 325 for 35 minutes, bake separately on the middle rack.
13. Remove from oven and allow to cool for 30 minutes.
14. Using a serrated blade, slice into half inch slices.
15. Place each biscotti slice on a parchment lined cookie sheet, about a half inch apart.
16. Bake in the oven for an additional 20 minutes, flipping the biscotti halfway through, until the edges become a dark golden brown.
17. Remove from oven and allow to cool.
18. Enjoy!