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Tuesday, March 18, 2014

{Chocolate Orange Biscotti}



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
Brunch N'Cupcakes 
Makes 24 Cookies 

Ingredients 
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
2 Eggs
Zest from 1 Orange 
1 Teaspoon Vanilla 
1/2 Cup Semi Sweet Chocolate Chips 

Directions:
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. 
Enjoy!