Chocolate Dipped Citrus Biscotti Food

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DARK CHOCOLATE ORANGE BISCOTTI



Dark Chocolate Orange Biscotti image

No more dry or bland biscotti, this dark chocolate orange biscotti has so much flavor!

Provided by Sally

Categories     Cookies

Time 1h25m

Number Of Ingredients 14

2 and 1/3 cups (291g) all-purpose flour (spoon & leveled), plus more for work surface + hands
1 cup (200g) packed light or dark brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
zest from 1 orange (about 2 scant Tbsp)
1/4 cup (60g) unsalted butter, cold and cubed
3/4 cup (95g) chopped walnuts*
3 large eggs
2 Tablespoons (30ml) fresh orange juice
1 Tablespoon (15ml) canola or vegetable oil (or melted coconut oil)
1 teaspoon pure vanilla extract
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or water
two 4 ounce (226g) semi-sweet or bittersweet chocolate bars, coarsely chopped*

Steps:

  • Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  • Whisk the flour, brown sugar, baking powder, cinnamon, salt, and orange zest together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Stir in the walnuts. Set aside. In a medium bowl, whisk the eggs, orange juice, oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened.
  • Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it's uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8×4-inch long rectangle, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
  • Bake for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
  • Melt the chopped chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Sprinkle with any additional orange zest if desired. Allow chocolate to set in the refrigerator or at room temperature.
  • Biscotti will stay fresh covered at room temperature or in the refrigerator for 1-2 weeks.

ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE



Almond and Lemon Biscotti Dipped in White Chocolate image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield 20 biscotti

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips

Steps:

  • Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
  • Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
  • Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

Nutrition Facts : Calories 268 calorie, Fat 11 grams, SaturatedFat 5.5 grams, Cholesterol 40 milligrams, Sodium 191 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 5 grams, Sugar 26 grams

DOUBLE CHOCOLATE HOLIDAY BISCOTTI



Double Chocolate Holiday Biscotti image

For me, the combination of chocolate and citrus during the holidays is a given. I packed that combo into these decadent biscotti that are perfect for dipping in an afternoon coffee or evening vin santo.

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield approximately 20 biscotti

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup orange marmalade
1 tablespoon grated orange zest (about 2 oranges)
1/2 teaspoon kosher salt
3 large eggs, at room temperature
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 cup bittersweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, dust with 1/4 cup flour and set aside.
  • In a medium bowl, combine the sugar, butter, orange marmalade, orange zest and salt. Using a handheld mixer, beat on medium speed until the mixture is smooth, light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the remaining 2 cups of flour, cocoa powder and baking powder and beat until just blended. Using a rubber spatula, stir in the chocolate chips.
  • On the prepared pan, form the dough into a 3-by-13-inch log. (Using a small offset spatula or dusting your hands with flour will help keep the dough from sticking to your hands.) Bake until the log is firm to the touch, cracked on top and looks dry, about 35 minutes. Cool for 30 minutes on the tray.
  • Place the log on a cutting board and using a serrated knife, cut the log on a diagonal into 1/2-inch slices. Arrange the biscotti cut-side down on the tray. Bake until they are a dry and fragrant, an additional 20 to 25 minutes. Transfer the biscotti to a cooling rack and cool completely.

CHOCOLATE CITRUS BISCOTTI



Chocolate Citrus Biscotti image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h35m

Yield 3 dozen

Number Of Ingredients 10

2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
1 3/4 cups semisweet chocolate chips
2 tablespoons unsweetened cocoa powder

Steps:

  • Preheat the oven to 325 degrees F.
  • Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
  • Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.
  • Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

CHOCOLATE DIPPED BISCOTTI



Chocolate Dipped Biscotti image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     dessert

Time 5m

Yield 8 Servings

Number Of Ingredients 2

8 pieces store bought biscotti
8 ounces semisweet chocolate

Steps:

  • Melt chocolate over a double broiler. Transfer to a small bowl and let guests dip their own biscotti.

CHOCOLATE DIPPED CITRUS BISCOTTI



Chocolate Dipped Citrus Biscotti image

This is Giada De Laurentis' recipe from the Food Network and goes great with your morning coffee. If you can't find fine ground cornmeal, process what you have in a food processor or blender. The prep time is approximate.

Provided by Croft Girl

Categories     Dessert

Time 1h15m

Yield 3 dozen cookies

Number Of Ingredients 10

2 cups all-purpose flour
3/4 cup fine ground yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
1 3/4 cups semi-sweet chocolate chips
2 tablespoons unsweetened cocoa powder

Steps:

  • Preheat the oven to 325 degrees F.
  • Line a large baking sheet with parchment paper.
  • Stir the flour, cornmeal, baking powder, and salt in a large bowl.
  • Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes.
  • Add the orange and lemon zests to the dry ingredients.
  • Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
  • Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart.
  • Moisten your hands with water and shape the dough into two 11 by 4-inch logs.
  • Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes.
  • Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet.
  • Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes.
  • Using a metal spatula, transfer the biscotti to a rack and cool completely.
  • Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total.
  • Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet.
  • Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Nutrition Facts : Calories 1227, Fat 36.8, SaturatedFat 19.5, Cholesterol 211.5, Sodium 1050.8, Carbohydrate 219.2, Fiber 11.9, Sugar 121, Protein 22.3

CHOCOLATE-DIPPED FRUIT



Chocolate-Dipped Fruit image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Steps:

  • Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.

Nutrition Facts : Calories 222 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 2 milligrams, Sodium 30 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 2 grams, Sugar 22 grams

CHOCOLATE-DIPPED ORANGE BISCOTTI



Chocolate-Dipped Orange Biscotti image

Enjoy the taste of coffee shop biscotti at home! Best of all, there's no waiting in line for these chocolate-dipped crisp orange cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 36

Number Of Ingredients 10

2/3 cup sugar
1/2 cup vegetable oil
1 tablespoon grated orange peel
1 1/2 teaspoons vanilla
2 eggs
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 ounces semisweet baking chocolate, melted

Steps:

  • Heat oven to 350°F.
  • Mix sugar, oil, orange peel, vanilla and eggs in large bowl. Stir in flour, baking powder, baking soda and salt. Knead dough on lightly floured surface until smooth.
  • Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes.
  • Cut crosswise into 1/2-inch slices. Place slices cut sides down on cookie sheet. Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet. Cool on wire rack.
  • Dip one end of each cookie into melted chocolate. Place on waxed paper until chocolate is firm.

Nutrition Facts : Calories 85, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg

CHOCOLATE CITRUS BISCOTTI



Chocolate Citrus Biscotti image

Make and share this Chocolate Citrus Biscotti recipe from Food.com.

Provided by Jawats

Categories     Dessert

Time 1h35m

Yield 3 dozen

Number Of Ingredients 10

2 cups all-purpose flour
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
1 3/4 cups semi-sweet chocolate chips
2 tablespoons unsweetened cocoa powder

Steps:

  • Preheat the oven to 325 degrees F.
  • Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add the orange and lemon zests to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky). Let stand for 5 minutes.
  • Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to a rack and cool completely.
  • Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total. Dip 1 cut side of each biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti, chocolate side up, on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes. Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate on each biscotti.
  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Nutrition Facts : Calories 1227, Fat 36.8, SaturatedFat 19.5, Cholesterol 211.5, Sodium 1050.8, Carbohydrate 219.2, Fiber 11.9, Sugar 121, Protein 22.3

CHOCOLATE-DIPPED ANISE BISCOTTI



Chocolate-Dipped Anise Biscotti image

Classic biscotti cookies take on a whole new level of deliciousness with help from licorice-laced aniseed. Wrap up these sweet treats for your friends and family to enjoy with a steaming cup of coffee. -Leslie Kelley, Klamath Falls, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons anise extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups sliced almonds, toasted
2 tablespoons aniseed
10 ounces milk chocolate candy coating, melted

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in almonds and aniseed., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake 25-30 minutes or until firm to the touch and the edges are golden brown., Cool on pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Return to baking sheets cut side down., Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Dip each cookie halfway into melted candy coating, allowing excess to drip off. Place on waxed paper until set. Store in an airtight container.

Nutrition Facts : Calories 145 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 72mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

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