Citrusy biscotti two ways

All I need now is an espresso

These two cookies feature our favorite ingredients marmalade and limoncello. Linda over at Savoring Every Bite, aka the biscotti queen, inspired us to come up with the marmalade ones. The limoncello ones, pictured below, are all hers. OK, the recipe is, we ate the cookies. You can see her recipe here.

Orange Biscotti

• 1 cup sugar
• 1/2 cup butter
• 3 eggs
• 2 3/4 cup flour
• 3 tsp baking powder
• 2 tbsp marmalade
• 1 tsp orange flower water
• 1/4 cup milk

For glaze

• 1/2 cup powdered sugar
• 1/4 cup marmalade

Preheat oven to 375. In a stand mixer, cream butter and sugar until incorporated. Add eggs and marmalade and mix again until incorporated.  Add remaining dry ingredients and milk and blend until incorporated. Spread batter on a greased cookie sheet in two batches forming roughly two-inch by 12-inch logs. Bake for about 20 minutes, until cooked through and golden on top. Remove from oven and let cool slightly. When cool enough to handle cut into diagonal slices. Lay them flat on the pan and return it to the oven. Cook for about 10 minutes more, flipping cookies about half way through to brown both sides. In the meantime, mix ingredients for the glaze. If the marmalade is thick, you may need to add honey to the mix, a teaspoon at a time. Ice cookies when cool enough to handle.

Make it a pot of espresso