Dark Chocolate Orange Biscotti Recipes

DARK CHOCOLATE ORANGE BISCOTTI

Steps:

• Preheat the oven to 350 degrees Fahrenheit (with rack in center) and line a large baking sheet with parchment paper.
• In a larget bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer, fitted with a paddle attachment, beat the butter and sugar together for 2-3 minutes, or until the butter is pale in color. Add the eggs, orange extract and zest and continue to beat for another minute or two-scraping down the bowl with a spatula to incorporate the ingredients.
• Reduce speed to low and add the dry ingredients, in batches, until well mixed and a smooth dough has formed.
• Divide dough in half, and roll each half into a 12″ log.-Place both rolls on the prepared baking sheet, with an inch or two in between for spreading, and use your hands to flatten and shape each into a 3″-4″ wide, 3/4″-1″ thick rectangle (still 12″ long)
• Sprinkle the tops with a little sugar and bake for 25 minutes, or until the logs are firm to the touch. Remove from oven (but leave it on) and allow to cool on a baking sheet for 20 minutes.
• Remove to a cutting board and use a serrated knife to cut each log into 3/4″ pieces (across the short side, so you'll have 3″-4″ x 3/4″ pieces.)
• Place the pieces, flat back onto the baking sheet, and bake for an additional 10 minutes. Remove to a cooling rack and cool completely before dipping into chocolate.
• In a microwave safe bowl, melt the chocolate for 30 seconds, and then 15 seconds a at a time until mostly melted. Stir with a spoon until completely melted. Place chocolate in a shallow wide dish (I also melted mine in this dish to save dirtying and extra dish,etc. Mine was microwave safe - I recommend doing this if possible.)
• Dip one flat side of the biscotti into the chocolate, coating about half way, and then lay on wax paper or your cooled parchment baking sheet, chocolate side up. Sprinkle with orange zest, if desired. Repeat with remaining biscotti.
• Allow chocolate to cool and harden and then store in an airtight container for up to a week.

DARK CHOCOLATE ORANGE BISCOTTI

Steps:

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, brown sugar, baking powder, cinnamon, salt, and orange zest together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Stir in the walnuts. Set aside. In a medium bowl, whisk the eggs, orange juice, oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened.
• Turn dough out 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 uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8×4-inch long rectangle, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
• Bake for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
• Melt the chopped chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Sprinkle with any additional orange zest if desired. Allow chocolate to set in the refrigerator or at room temperature.
• Biscotti will stay fresh covered at room temperature or in the refrigerator for 1-2 weeks.

CHOCOLATE AND ORANGE BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment; beat 2 minutes. Add chocolate and orange zest; beat 1 minute more. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.

DARK CHOCOLATE ORANGE BISCOTTI RECIPE

Steps:

• Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Whisk the flour, brown sugar, baking powder, cinnamon, salt, and orange zest together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly.
• Stir in the walnuts. Set aside. In a medium bowl, whisk the eggs, orange juice, oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened.
• Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky about 8 to 10 times.
• If it's uncontrollably sticky, knead 1 to 2 more Tablespoon(s) of flour into the dough. Divide the dough into two and place each half onto a baking sheet.
• Shape each half into an 8×4-inch long rectangle, patting down until each is about ½-inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
• Bake for 25 to 26 minutes or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes.
• Once the slabs are cool enough to handle, cut each into 1-inch thick slices. Set slices cut sides upright, ¼-inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes.
• Turn biscotti over and bake another side for 8 minutes. Remove from the oven and allow to cool for 5 minutes on the baking sheet.
• Transfer to a wire rack to cool completely before dipping in chocolate.
• Melt the chopped chocolate in a double boiler or use the microwave. Melt in 15-second increments, stirring after each increment until completely melted and smooth.
• Dip each biscotti cookie in the melted chocolate and place it back onto the baking sheets.
• Sprinkle with any additional orange zest if desired. Allow chocolate to set in the refrigerator or at room temperature.
• Biscotti will stay fresh covered at room temperature or in the refrigerator for 1 to 2 weeks.

DOUBLE CHOCOLATE & ORANGE BISCOTTI

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.
• Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).
• Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.
• Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.