The Steaming Cup

A plate loaded with all kinds of biscotti, not just the orange zest ones.

Biscotti can be fruity as well, and the candied orange peel adds some sharp zest all through these biscotti biscuits. You can replace the Grand Marnier with orange juice if you prefer.

• 1/3 cup butter
• 2/3 cup sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 2 eggs
• 2 1/4 cup flour
• 3/4 cup candied orange peel
• Grated peel from 2 oranges
• 1 tbs Grand Marnier (optional)

Preheat oven to 375F. Stir butter, sugar, baking powder and soda together, until well blended and smooth.

Chop candied orange peel, either coarse or fine, depending on your taste. Add orange peel and the rest of the ingredients to make a dough. Knead until smooth. Shape into loaves about 2 or 3 inches wide. Bake for about 20 minutes.

Remove from the oven and let cool. Slice each loaf into 1/2-inch thick slices. Put slices back into the oven at 325F. Continue to bake for about 15 minutes, flipping the biscotti slices over half way through.