TIERED BISCOTTI TREE
Yields 1 tree
1 1/2 c Slivered almonds
3/4 c Butter/margarine, at room
Temperature
1 c Sugar
1 tb Grated orange peel
4 lg Eggs
1 ts Vanilla
4 1/2 c All-purpose flour
4 1/2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground coriander
1/4 ts Ground cinnamon
MARMALADE ICING
3/4 c Orange marmalade
1 lb Sugar, powdered
1 tb Grand Marnier or orange
Juice
Constructed from baked biscotti dough, the cookie tree is an edible
centerpiece. Place almonds in a 8 to 9 inch pan. Bake in a 350~ oven, shaking
often, until golden, about 15 minutes; cool. In a large bowl, beat butter, sugar
and orange peel until fluffy. Add eggs, 1 at a time, beating well after each
addition. Stir in vanilla. Combine 4-1/2 cups flour, baking powder, salt,
cinnamon, cloves, coriander, nutmeg and nuts; add to butter mixture and stir
to blend thoroughly.
Divide dough into 3 equal pieces. On a well-floured board, pat each piece
into an evenly thick triangle that measures 9 inches across base, 2 inches
across top and 12 inches on each side. Make edges neat by pressing with a
ruler. Carefully transfer each triangle with wide spatulas to an oiled 12x15
inch baking sheet. Bake in a 350~ oven for 15 minutes; triangles can wait for
oven space. Remove from oven; cut crosswise (NOT diagonally) into slices
exactly 5/8 inch wide, using a long knife. Tip slices onto a cut side. Bake
until golden brown, about 20 minutes; turn cookies over once while baking. Cool
on racks.
If made ahead, package airtight up until next day or freeze. To build the
tree, pipe (using a 1/4 inch tip) or spread a little frosting on 1 side of
each of the longest cookies. Lay icing-side down on a flat platter, tips
touching, to form a triangle. Pip or spread icing down center of each cookie on
plate. Stack the 3 next-longest cookies on the first, inverting position of
the triangle (looking down from the top, it will look like a Star of David).
Build tree, using the next-smallest cookie trio for each level and cementing
with icing. If you like, pipe icing to drip over the edge of the cookies.
Decorate top with holly. Let guests lift off cookies to eat. If made ahead
or to protect from dust, seal in plastic wrap; cookies stay fresh up to 4
days, depending on moisture in air. Kept longer, they hold their shape but get
stale. Icing: Smoothly mix together 3/4 cp orange marmalade, 1 box (1 lb)
or 4 cups sifted powder and 1 Tablespoon orange-flavor liqueur or orange
juice. If icing thickens as you work, stir in a little more orange juice.
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