owl, stir together oats, buttermilk, orange juice and peel. Let stand
baking powder, salt, almonds, and orange zest. Make a well in
eat sugar, butter or margarine, orange peel and eggs in large
ix in nuts and candied orange peel.
Add flour mixture
flour, melted butter, eggs, and almond extract in large bowl. Beat
sugar, butter, vanilla, almond extract and grated orange rind; stir into flour
luffy. Add eggs, extracts, and orange zest.
Combine flours together
orm a solution; stir in almond extract and/or vanilla if
lectric mixer.
Add eggs, almond and vanilla extracts, stir until
eat eggs, vanilla extract, and almond extract in a bowl. Combine
ggs, egg whites, margarine and almond extract, whisk until blended.
dough. Add nuts and orange peel and knead gently to
ore oil for a softer biscotti, less oil for a crunchier
nches.
Arrange the sliced biscotti cut side down on the
p the segments, stand the biscotti upright about 1/2 inch
ggs. Add the vanilla and orange zest and whisk until well
br>Cream together butter, sugar, orange zest, and vanilla with an
o cool the biscotti completely before storing. The biscotti may be stored
nd egg, vanilla extract, and almond extract; whisk until smooth. Add
ugar, butter, vanilla extract and almond extract until crumbly. Add eggs