| 1 CUP | sugar |
| ½ CUP | butter |
| ½ TSP | vanilla extract |
| 2 | eggs |
| 2½ CUP | flour |
| 1 TSP | baking powder |
| ½ TSP | table salt |
| ¼ TSP | cinnamon, ground |
| 1 TBSP | orange peel (dried), chopped |
| 1 TSP | orange zest |
| ½ CUP | dark chocolate candy melts |
| ½ TSP | fleur de sel, gourmet sea salt flakes, for garnish |
In the bowl of a food processor, grind the dried orange peel into a powder. Then set aside.
In a large bowl cream together softened butter and sugar until light and fluffy. This will take about three minutes at medium speed. Scrape down the sides of the bowl halfway through.
At low speed add in eggs one at a time. Add vanilla extract.
In a separate bowl whisk together the flour, baking powder, salt, ground orange peel, orange zest, and ground cinnamon.
Add the dry ingredients into the creamed butter mixture and mix at low speed just until the flour is fully incorporated. Scrape down the sides of the bowl as necessary.
On a parchment-lined sheet tray, form the dough into a long flat log. Approximately 1 inch high, 5 inches wide, and 10 inches long.
Bake at 350 F for 20-25 minutes or until just golden. The center of the log should bounce a bit when touched when finished.
Let cool completely. This should take about 30 minutes. Then use a serrated knife to cut the cookies into ½ inch slices. Then place the cookie cut side down on a parchment-lined sheet tray.
Toast the biscotti slices at 315 F for 15 minutes or just until golden. Flip the slices and repeat on the other side.
Melt the dark chocolate, then dip one side of each cooled cookie into the chocolate and then place on parchment. Sprinkle some fleur de sel over the chocolate before it sets.
Enjoy with something warm to drink or
store in an airtight container.
Leaving your butter and eggs out for a few hours so they can fully come to room temperature will make mixing easier and will give your cookies a better texture.
Use a double boiler, or 20-second intervals in the microwave while melting the chocolate. Stir often.
