Chocolate Orange Biscotti Food

CHOCOLATE DIPPED ORANGE BISCOTTI

Chocolate Dipped Orange Biscotti image

A delightful combination of chocolate and orange. A perfect cookie for any occasion.

Provided by PEGW

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 10

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
½ cup white sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 egg
1 egg white
½ cup chopped almonds
2 tablespoons orange zest
4 (1 ounce) squares bittersweet chocolate

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Beat in the egg and egg white, then mix in almonds and orange zest. Knead dough by hand until mixture forms a smooth ball.
Roll the dough into a log about 10 inches long; place on the prepared cookie sheet. Press down, or roll with a rolling pin, until log is 6 inches wide.
Bake for 25 minutes in preheated oven. After baking, cool on a rack. With a serrated knife, cut into 1 inch slices. Place slices, cut side down, back onto the baking sheet.
Return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. Melt the chocolate over a double boiler or in the microwave oven. Allow chocolate to cool but not harden before dipping one side of the biscotti into it. Place cookies on wire racks, chocolate side up, until cool and dry.

Nutrition Facts : Calories 184.2 calories, Carbohydrate 27.3 g, Cholesterol 19.1 mg, Fat 6.8 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 2.7 g, Sodium 115.2 mg, Sugar 15.4 g

CHOCOLATE-ORANGE BISCOTTI

Chocolate-Orange Biscotti image

Yield Makes about 3 dozen

Number Of Ingredients 10

Ingredients

2 cups plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon grated orange peel
1 cup pecans, lightly toasted, coarsely chopped
6 ounces bittersweet (not unsweetened) chocolate, chopped

Steps:

Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.
Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.
Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.
Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. (Can be made 1 week ahead. Store in airtight container.)