Penny Eisenberg: Recipe

Yummm

Biscotchos*
(Sephardic Crunchy Orange Almond Cookies)

Serve on: Simkat Torah, Shabbat, Purim

Makes 64 Cookies
Pareve

1 2/3 cups (175 grams) sifted cake flour, lightly sprinkled into a measuring cup

1 3/4 cups (210 grams) all-purpose flour, lightly sprinkled into a measuring cup

1 tablespoon baking powder

Pinch of salt

1 cup orange juice

1/4 cup sugar

1/4 cup canola oil

1/4 cup corn syrup or honey

Glaze and garnish

1 large egg white, whisked with 1 teaspoon of water

1/4 cup sliced almonds, finely chopped

1. In a large bowl, sift together both flours, baking powder and salt. In another bowl, combine the orange juice, sugar, oil,and corn syrup. Stir this into the flour mixture to make a medium-firm dough. Wrap in plastic wrap and refrigerate overnight.

2. Preheat the oven to 325 degrees F with shelves in the middle and lower third of the oven. Line a couple of cookie sheets with parchment paper. On a floured work surface, shape the dough into a log with a 1-inch diameter. Cut the log into 32 equal pieces. Roll each piece into a rope, about 1/4-inch thick, and about 6-inches long. One at a time, transfer each rope to the cookie sheet and coil it into a circle. Pinch the ends to seal them together. Repeat with all of the ropes. Brush the tops of the rings with the egg white glaze, and sprinkle lightly with almonds. Bake for 10 minutes, switching the position of the cookie sheets halfway through baking. The cookies should not be brown. Turn off the oven and let the cookies stay in the oven for another 10 minutes, or until lightly browned. When cool, the cookies should be hard. If not, they can be returned to the warm oven to harden. If desired, sprinkle with powdered sugar before serving.

3. For variations, see Light Jewish Holiday Desserts.

Nutritional notes per serving: 37 Calories,1g Fat (25%), 0mg Cholesterol, 7g Carbohydrates, 1g Protein, 20mg Sodium, 0g Fiber

RDA % - 0% Vitamin A, 3% Vitamin C, 1% Calcium, 2% Iron