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White and Black Biscotti

Biscotti Bianche e Neri

MAKES 3 DOZEN

I call these "white and black" biscotti because they are made from two doughs shaped side by side on the cookie sheets. One dough has the cocoa added, the other remains light, and they fuse together while baking. The mingled flavors of amaretto and orange liqueur and the crunchy texture of almonds and hazelnuts complement each other. These make an unusual gift.

Variation: To make smaller biscotti, divide each batter into quarters and make four 10 by 1 1/2-inch logs.

Ingredients

WHITE DOUGH

1 1/2 cups whole almonds

8 tablespoons (1 stick) unsalted butter; softened

1 cup sugar

1 large egg

3 1/2 tablespoons Orange Liqueur

1 tablespoon grated orange zest

2 cups King Arthur™ Unbleached, All-Purpose Flour

1 teaspoon baking soda

1/4 teaspoon salt

DARK DOUGH

1 1/2 cups hazelnuts

8 tablespoons (1 stick) unsalted butter; softened

1 cup plus 2 tablespoons sugar

1 large egg

3 1/2 tablespoons Amaretto Liqueur

2 cups King Arthur™ Unbleached, All-Purpose Flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1/4 teaspoon salt

Directions

Preheat the oven to 350 F. Place the almonds for the white dough on one cookie sheet and the hazelnuts for the dark dough on another cookie sheet, and toast for 6 to 7 minutes. Set aside to cool. Leave the oven on.

To make the white dough, in a large bowl, with an electric mixer, cream the butter and sugar. Beat in the egg, orange liqueur, and orange zest.

Sift together the flour, baking soda, and salt onto wax paper. On low speed, beat the dry ingredients into the butter mixture. Stir in the almonds. Set the dough aside.

To make the dark dough, in a large bowl, with an electric mixer, cream the butter and sugar. Beat in the egg and liqueur.

Sift together the flour, cocoa, baking soda, and salt onto wax paper. On low speed, beat the dry ingredients into the butter mixture. Stir in the hazelnuts.

Lightly butter two cookie sheets. Scoop half the white dough onto one cookie sheet, and form it into a 12 by 2 1/2-inch log. Scoop half the chocolate dough onto the sheet, and form it into a log of the same size, positioning it next to the white log. It is important that the two sides meet. Form the remaining dough into a second double log.

Bake for 20 to 25 minutes, or until the tops of the loaves are firm to the touch. Remove from the oven and let cool on the cookie sheets for 10 minutes.

Carefully transfer each loaf to a cutting board. With a sharp knife, cut each loaf on the diagonal into 1/2-inch slices. Lay the slices on their sides on the cookie sheets, and bake for 8 to 10 minutes on each side, until toasted. Cool the biscotti on wire racks.

Note: These can be frozen for up to 2 months in airtight containers.

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