Almond Orange Biscotti
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Ingredients
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Yield
piecesUnit of Measurement
- 500 g PreGel Maxima Universal Cake - 88411
- 100 g water
- 30 g butter, room temperature
- 30 g PreGel Five Star Chef Pannacrema Orange - 78076
- 150 g Slivered almonds
Method of Preparation
- In a mixer with the paddle attachment, combine PreGel Maxima Universal Cake Mix, water, butter, and PreGel Five Star Chef Orange Pannacrema Compound.
- Mix on medium speed for 3 minutes. During the last 30 seconds, add the slivered almonds to the mixer and allow them to incorporate into the dough.
- For mini biscotti cookies divide dough into 400-gram loaves, and roll to 20 inches in length, you can refrigerate for a few hours to allow the dough to firm up or place in the freezer for an hour.
- Place the loaf on a silpat lined sheet pan. Brush loaf with egg wash and sprinkle granulated sugar on top.
- Bake at 350°F (180°C) for 25-30 minutes, rotating halfway through baking.
- Allow the loafs to cool before slicing into biscotti cookie pieces.
- Place biscotti cookies on a sheet pan and bake for a second time at 320°F (160°C) for 20 minutes, rotating halfway through baking.