Chocolate Orange Biscotti

These Biscotti are here to do exactly that.... IMPRESS. Every bite of these Biscottis are screaming CHRISTMAS.

Ingredients

Ingredients
Servings:
Dough
g
All-Purpose Flour
g
Brown Sugar
tsp
Baking Powder
tsp
Ground Cinnamon
tsp
Kosher Salt
g
Butter
Eggs
tbsp
Coconut Oil
tsp
Vanilla Extract
Egg Yolk
tbsp
Ice Water
g
Dark Chocolate
Chocolate Orange Biscotti
tsp
Orange Zest
tbsp
Orange Juice
g
Walnuts
chopped
Almond Biscotti
g
Almonds

Instructions

Preparing In The Kitchen
    Roasted Almonds
  1. Preheat oven to 150°C. Spread almonds on baking sheet and toast for 15 minutes, stirring twice during baking time. Remove toasted almonds from the oven and let them cool down.
  2. Pulse the toasted almonds in a food processor until very coarsely chopped. Set 120g of chopped toasted almonds aside. Pulse the remaining chopped toasted almonds until they are a little more fine. These will be what you sprinkle on top of the chocolate. Set them aside too.
  3. Dough
  4. Preheat oven to 180 °C and prepare two baking sheets with parchment paper.
  5. In a large bowl mix the flour, brown sugar, baking powder, cinnamon, salt, and (orange zest for Orange Biscotti) until combined.
  6. Using fingers crumble in the butter until the mixture is crumbly. Stir in the (Walnuts for Orange Biscotti OR Roasted Almonds for Almonds Biscotti).
  7. In another bowl, whisk the eggs, (and orange juice for Orange Biscotti), oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together.
  8. Place the dough 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 too sticky, add some flour into the dough.
  9. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 20×10-cm long rectangle, pressing gently down until each is about 1.5-2cm thick. Using a pastry brush, lightly brush the top and sides of each biscotti half with egg wash.
  10. Bake for 25 minutes, or until the top and sides of the biscotti halves are lightly browned.
  11. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes.
  12. Once cool enough to touch with hands cut each into 3cm thick slices.
  13. Set slices cut sides upright, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes
  14. Remove from the oven and allow to cool for 5 minutes on the baking sheet.
  15. Transfer to a rack to cool completely before dipping in chocolate.
  16. Melt the chocolate and dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Sprinkle with orange zest OR almonds if desired.

Preparing In The Kitchen
    Roasted Almonds
  1. Preheat oven to 150°C. Spread almonds on baking sheet and toast for 15 minutes, stirring twice during baking time. Remove toasted almonds from the oven and let them cool down.
  2. Pulse the toasted almonds in a food processor until very coarsely chopped. Set 120g of chopped toasted almonds aside. Pulse the remaining chopped toasted almonds until they are a little more fine. These will be what you sprinkle on top of the chocolate. Set them aside too.
  3. Dough
  4. Preheat oven to 180 °C and prepare two baking sheets with parchment paper.
  5. In a large bowl mix the flour, brown sugar, baking powder, cinnamon, salt, and (orange zest for Orange Biscotti) until combined.
  6. Using fingers crumble in the butter until the mixture is crumbly. Stir in the (Walnuts for Orange Biscotti OR Roasted Almonds for Almonds Biscotti).
  7. In another bowl, whisk the eggs, (and orange juice for Orange Biscotti), oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together.
  8. Place the dough 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 too sticky, add some flour into the dough.
  9. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 20×10-cm long rectangle, pressing gently down until each is about 1.5-2cm thick. Using a pastry brush, lightly brush the top and sides of each biscotti half with egg wash.
  10. Bake for 25 minutes, or until the top and sides of the biscotti halves are lightly browned.
  11. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes.
  12. Once cool enough to touch with hands cut each into 3cm thick slices.
  13. Set slices cut sides upright, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes
  14. Remove from the oven and allow to cool for 5 minutes on the baking sheet.
  15. Transfer to a rack to cool completely before dipping in chocolate.
  16. Melt the chocolate and dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Sprinkle with orange zest OR almonds if desired.

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