Orange and Dark Chocolate Biscotti
a pastry recipe
As an artist and passionate foodie, Maggie Frank has made a career of serving up sweet treats. She found her love for food after experiencing the way a great meal or dessert can truly centerpiece celebration and bring people together. As a proud graduate of the Culinary Institute of America, she believes food is a way of life. Testing and sharing recipes that others can try out and bring into their own homes brings her a great feeling of fulfillment. Follow her adventures on instagram:
@maggiefrank.bakes
Biscotti is a toasted cookie traditionally enjoyed by being dipped in warm drinks. This recipe pairs orange and dark chocolate together and makes a perfect accompaniment for coffee or tea.
TIME (ACTIVE) | 1 H 5 M
TOTAL | 1 H 5 M
16 SERVINGS
| 10 oz
PRINT RECIPE
SPECIAL EQUIPMENT:
FOOD PROCESSOR
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.
cassia
ground
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
chopped
Dried orange peels have a sharp citrus bite. Made entirely from the peel of the fruit, they tend toward bitterness, and as such these dried pieces aren't meant for ready-made snacking.
TRY ME - SAMPLE$0.75
1.1 oz - JAR$3
1.1 oz - REFILL$2
4 oz - REFILL$7
gourmet sea salt
flakes
This gourmet artisanal finishing salt is harvested by hand from the coast of France. This bright white treasure is comprised of snow-like crystals and has a slight hint of violets. Use only a pinch of this to enhance dishes just before serving.
TRY ME - SAMPLE$0.75
3 oz - JAR$7
3 oz - REFILL$6
16 oz - REFILL$29
