I have been craving a delicious biscotti for weeks now, probably since my coffee date with my mom on Valentine's Day! I have been craving the slightly sweet delicate flavor of biscotti, and have longed for their crunchy texture, the crunchy texture that is just perfect for dunking into a frothy latte! And as I sat biscottiless at the cutest little cafe yesterday, with a beautiful frothy latte, I decided it was time I took matters in to my own hands, meaning I had to make my own biscotti!
And friends, that is exactly what I did! These delicious crunchy cookies taste like my favorite child hood Pepperidge Farm cookie, Orange Chocolate Milanos! They are sweet without being to sweet, and pair well with a delicious cup of coffee! Slightly crunchy and bursting with flavor!
The ingredient for these lovely chocolate orange biscotti is simple, and many ingredients I am certain you already have at home! Delicious plain, or made decedent with a drizzle of semi sweet chocolate. Enjoy these on a Saturday morning with a cup of coffee, with afternoon tea or as a simple after dinner treat! They are delicious, and addicting, but oh so good!
Chocolate Orange Biscotti
Makes 24 Cookies
1 3/4 Cup Flour
3/4 Cup White Sugar
1 Teaspoon Baking Powder
1 Teaspoon Cinnamon
2 Tablespoons Orange Juice
2 Tablespoons Melted Butter
Zest from 1 Orange
1 Teaspoon Vanilla
1/2 Cup Semi Sweet Chocolate Chips
1- Preheat oven to 350 degrees, and line a cookie sheet with parchment paper.
2- Combine flour, sugar, baking powder, cinnamon in a large bowl. Stir until well combined.
3- In a separate bowl beat eggs. Add in melted butter, vanilla, orange juice and orange zest. Stir until combined.
4- Add wet ingredients to try ingredients and stir until you get a sticky dough.
5- Turn dough out onto a floured surface and coat with a light dusting of flour to make dough less sticky (you can also lightly wet your hands to make working with the dough easier). Divide dough into 2 equal sections and shape into "logs" equal in length and thickness.
6-Place logs on parchment lined cookie sheet and bake for 25 minutes.
7- Once timer goes off, remove cookie sheet from oven and allow "logs" to cool for 10 minutes. Reduce oven heat to 325 degrees.
8- When logs are cool, cut "logs" diagonal about 3/4 in thick. Place cut biscotti on side and bake again for 7 minutes. Remove biscotti from oven, and flip biscotti to other side and cook once again for 7 minutes.
9- Allow biscotti to cool. While biscotti cools, melt 1/2 cup semi sweet chocolate chips. Drizzle melted chocolate over biscotti, and allow chocolate to harden.
Other delicious biscotti recipe from around the web!
Cranberry Pistachio Biscotti - All Recipes
Deep Dark Chocolate Biscotti - Cooking Light
Almond Biscotti - Serious Eats