Chocolate, Almond & Orange Biscotti
These were completely inspired by Instagram. I scrolled past a photo recently of someone noshing on some biscotti with these flavors and my taste buds were determined to have something similar. I had never made biscotti before, but I assure you they require no special skills, just a little extra time. They also make great gifting cookies as they keep for several weeks in an airtight container. I'm not a huge coffee drinker (although my recent introduction to the dirty chai latte may change that) but I sure appreciate a warm beverage and a quiet moment to enjoy it. Make these for lots of excuses to linger over your coffee or tea.
Chocolate, Almond & Orange BiscottiIngredients 4 tablespoons butter 1/2 cup whole almonds (skin on or off) 3 large eggs 1/2 teaspoon pure almond extract 1 teaspoon good vanilla extract zest of one orange 2 cups all purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup mini chocolate chips
Preheat your oven to 350 degrees Fahrenheit. Spread the almonds on a baking sheet and toast in the 350 degree oven for 8-10 minutes. Let cool a bit and coarsely chop. Set aside.
Lower the oven to 300 degrees Fahrenheit. In a small bowl, whisk together the eggs, vanilla, almond extract and orange zest. In a large bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the center of the dry ingredient mix and pour in the egg mixture. Stir until just combined and pour in the chocolate and almonds. Continue to stir until a dough forms (it will be pretty sticky.) Divide dough in half.
Fit parchment paper to two baking sheets and then place the parchment paper on a flat surface. Drop one half of the dough on each sheet of parchment. Lightly flour and rolling pin and roll out each dough ball until they are each about 7 inches long and 3-4 inches wide. Once the dough is rolled out, slide each piece of parchment back onto baking sheets. Bake each log for about 35 minutes or until the dough is firm to the touch. Remove the baking pans from the oven and transfer logs to a work surface. Use a sharp knife to cut logs into slices on the diagonal, approximately 1/4-1/2 inch thick. Put the slices back on the baking sheets and return to the oven. Bake for 10-15 minutes, then turn the slices over and bake for 10-15 minutes more. Remove from the oven and allow to cool, then transfer to an airtight container. The biscotti will keep for several weeks.
*The lovely dish my biscotti are pictured on is courtesy of and can be found at Relish Decor.