Make Martha Stewart’s Tuscan Biscotti (Cantucci) from the Italian Cookies episode of Martha Bakes.
Yield: Makes about Three dozen
- 2 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- Three giant eggs, plus 1 calmly crushed giant egg white
- 1 1/four cups granulated sugar
- Finely grated zest of 1 orange
- 1 teaspoon pure vanilla extract
- 1 cup uncooked almonds, calmly toasted and roughly chopped
- 1 cup pistachios, calmly toasted
- 1 cup dried apricots, chopped
- 3/four cup dried cherries, chopped
- 2 tablespoons coarse sanding sugar
- Preheat oven to 350 levels, with racks in higher and decrease thirds. In a medium bowl, whisk collectively flour, baking powder, and salt.
- In the bowl of an electrical mixer fitted with the paddle attachment, beat collectively eggs and granulated sugar till pale and thick, about 5 minutes. Mix in orange zest and vanilla. Gradually beat in flour combination till mixed. Mix in nuts and dried fruit.
- Divide dough evenly between two parchment-lined baking sheets, forming every half right into a 9-by-5-inch rectangle. Brush tops with egg white and sprinkle every with 1 tablespoon sanding sugar.
- Bake, rotating sheets midway via, till golden throughout and tops are agency to the contact, 25 to 30 minutes. Transfer sheets to wire racks and let cool 30 minutes. Reduce oven temperature to 300 levels.
- Working with one rectangle at a time, switch dough to a slicing board. Using a serrated knife, minimize on a slight diagonal into 1/2-inch-thick slices. Arrange, cut-side down, on contemporary parchment-lined baking sheets.
- Bake, rotating sheets and flipping cookies midway via, till calmly golden throughout, about 40 minutes. Transfer sheets to wire racks and let cool utterly. Cookies may be saved in an hermetic container at room temperature as much as 2 weeks.