Chocolate and Orange Biscotti

I hit up the Alemany Farmer’s Market this cold,rainy Saturday and was hit with the scent of citrus the moment I hopped out of my car! The stands were loaded with oranges, tangerines, lemons, meyer lemons, limes, blood oranges and so much more! I grabbed 5 lbs of oranges and drove home thinking about all the different recipes I’ll use them in. I eventually settled on a small batch of biscotti, orange curd and the rest is for us to enjoy as snacks. 

I decided to make a small batch of biscotti mostly because I’m leaving for my family’s massive 6 week-long trip in a few days and I hate throwing away food! I seriously can’t believe we’re attempting 7 countries in 6 weeks with an 8 month old baby. Either we’ll have an amazing time or regrets will be had. Hopefully it turns out as fun as I imagine it to be in my head!

Onto the biscotti – I used chopped up Terry’s Chocolate Oranges (found them on sale for $1!), but feel free to use regular dark chocolate or milk chocolate. You can also melt some chocolate and dip the biscotti in it. I was too lazy and didn’t feel like dealing with melted chocolate. The idea of having sticky chocolate hands and a baby to carry around just didn’t feel appealing to me that morning. It happens.

The edges of the biscotti are nice and crunchy and the middle is nice and butter-y. I even ate a few by themselves without coffee or chai and let me tell you, they are addicting!

These babies were AH-MAZING with a cup of masala chai. I used a fair amount of butter so they aren’t hard as rocks and have a nice texture to them. Hope you guys enjoy them!

Chocolate and Orange Biscotti

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• Total Time: 1 hour
• Yield: 1 dozen 1x

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Ingredients

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• 3 tbsp unsalted butter, softened
• 1/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 3/4 cup all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tbsp orange zest
• 1/4 cup chopped pecans
• 1/2 cup chopped chocolate*

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Instructions

1. Pre-heat oven to 350 F. Line a baking sheet with parchment paper or silicone mat.
2. In a medium bowl, cream butter and sugar together on medium for 3-4 minutes. Add egg and vanilla and mix well.
3. In a separate bowl, whisk together flour, baking powder and salt.
4. Add dry ingredients to wet ingredients and mix well. Mix in orange zest, pecans and chopped chocolate.
5. Spoon dough onto the prepared baking sheet. Shape dough into a 6 inch long and 3 inch wide log. Bake for 35 minutes. Remove from oven and cool for 15 minutes. Cut logs diagonally into 1/2 inch thick cookies with a serrated knife. Place the cookies flat on their sides on the baking sheet and bake for 10 minutes. Flip the cookies and bake another 5 minutes. Remove from the oven and cool on a rack until completely cool.
6. You can dip the biscotti into melted chocolate if you like to make them even sweeter!

Notes

* I used chopped Terry Orange Chocolate

• Prep Time: 10 minutes
• Cook Time: 50 minutes

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