CHOCOLATE-ORANGE BISCOTTI
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.
- Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.
- Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.
- Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. (Can be made 1 week ahead. Store in airtight container.)
ORANGE-CHOCOLATE CHIP BISCOTTI
This is yet another wonderful, fabulous, delightful recipe from Alice Medrich ("Cookies and Brownies"). It took me a lot of work to track down this cookbook, which is out of print -- everything I've made from it has been first-rate. They need to bring this back into print!
Provided by KLHquilts
Categories Dessert
Time 2h
Yield 45 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300. Position rack in the middle of oven.
- Combine flour, baking soda, and salt; mix thoroughly with fork.
- Whisk together the eggs, sugar, vanilla and orange extracts, and orange zest in a medium bowl.
- Mix in the orange juice.
- Using a rubber spatula, stir in dry ingredients until just combined.
- Stir in chocolate chips.
- The batter will be thick and sticky (typical biscotti batter). Scrape the batter onto a baking sheet. (I cover my baking sheet with aluminum foil, then spray it with baking spray.) Using two spatulas, divide batter into two loaves, about 14" long and about 2.5" wide. Try to put at least 2.5" between the loaves; straighten the edges of the loaves with spatulas.
- Bake for 35 minutes, or until firm but springy when pressed with fingers.
- Cool for ten minutes in the pan. Then move loaves to a cutting board, and with a sharp knife (serrated is best), slice loaves on teh diagonal in 1/2" slices.
- Lay the biscotti on the baking sheet, cut side down, and bake for another 12 minutes.
- Take the biscotti out of the oven, turn them over, and bake another 12-15 minutes, or until golden brown.
- Note: If you don't want the biscotti to pick up a darker color, handle the second baking this way: Rather than laying the slices cut-side down, stand them upright, and bake them for a total of 24-30 minutes.
- Remove the biscotti from the oven and cool on a cooling rack.
- Medrich notes that the flavor will become stronger, and the biscotti will become more tender, after being stored for 2-3 days in an airtight container.
CHOCOLATE, ORANGE, AND PISTACHIO BISCOTTI
Crisp chocolate-dipped biscotti with chocolate chips, orange zest, and pistachios make great gifts or special treats to enjoy with a cup of coffee.
Provided by Allrecipes Member
Time 1h25m
Yield 90
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Lightly grease two extra-large baking sheets; set aside. In a large bowl, combine flour, baking powder, salt, and sugar. Make a well in the center of the flour mixture. Place eggs in the well and stir into the flour mixture. Add butter; stir until combined. Stir in the 3/4 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips, the pistachios, and orange zest (dough will be crumbly). Use your hands to knead the dough until it comes together.
- Turn the dough out onto a lightly floured surface. Using cold, wet hands, divide dough into four equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared baking sheets; flatten logs slightly until about 1-1/4 inches wide. Bake for 25 minutes or until firm and light brown. Remove from oven and place baking sheets on wire racks; cool for 15 minutes.
- Transfer logs to a cutting board. Line baking sheets with parchment paper or foil; set aside. Use a very sharp serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on prepared baking sheets. Bake for 15 minutes more or until crisp and golden brown. Transfer to wire racks; cool.
- In a medium microwave-safe bowl, place the 1-1/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth. Dip edge of each cookie into melted chocolate; let excess drip back into bowl. Place cookies on waxed paper; let stand until set. Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition Facts : Calories 62.5 calories, Carbohydrate 8.5 g, Cholesterol 8.2 mg, Fat 3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 39.4 mg, Sugar 4.9 g
DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI
Biscotti are easier to make than you might think, and they're delicious with breakfast or as a snack. They store well for over a week in a sealed jar or bag. I came up with this recipe when trying to use odds and ends I had in the house. Although we love to munch on all kinds of biscotti, this variety is especially amazing-just try one with coffee or espresso! -Sarah Knoblock, Hyde Park, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place hazelnuts in a resealable plastic bag; crush nuts using a mallet or rolling pin., Beat egg, sugar and milk until light and thick; add vanilla. Whisk flour, cocoa, baking soda and salt; stir in orange zest. Gradually beat into egg mixture (dough will be thick). Fold in chocolate chips and crushed hazelnuts by hand., On an ungreased baking sheet, shape dough into a 9x5-in. rectangle. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool on pans on wire racks until firm, 5-10 minutes. , Reduce oven setting to 325°. Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1/2-in. slices. Place on baking sheet, cut sides down. Return to oven and bake until crisp, 6-8 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.,
Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
DOUBLE CHOCOLATE & ORANGE BISCOTTI
Bake our crunchy biscotti as a gift or enjoy them with a cup of coffee. Chocolate and orange is a match made in heaven and they're fab dipped in hot cocoa
Provided by Claire Thomson
Categories Dessert, Snack
Time 1h15m
Yield Makes 8-10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE-DIPPED ORANGE BISCOTTI
Enjoy the taste of coffee shop biscotti at home! Best of all, there's no waiting in line for these chocolate-dipped crisp orange cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Mix sugar, oil, orange peel, vanilla and eggs in large bowl. Stir in flour, baking powder, baking soda and salt. Knead dough on lightly floured surface until smooth.
- Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes.
- Cut crosswise into 1/2-inch slices. Place slices cut sides down on cookie sheet. Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet. Cool on wire rack.
- Dip one end of each cookie into melted chocolate. Place on waxed paper until chocolate is firm.
Nutrition Facts : Calories 85, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg
CHOCOLATE-DIPPED ORANGE BISCOTTI (LIGHTER RECIPE)
With only 60 calories per cookie, these sweet treats are a guiltless ending to any meal!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Mix sugar, applesauce, orange peel, vanilla and egg product in large bowl. Stir in flour, baking powder, baking soda and salt. Knead dough on lightly floured surface until smooth.
- Shape half of dough at a time into rectangle, 10x3 inches, on ungreased cookie sheet.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes.
- Cut crosswise into 1/2-inch slices. Place cut sides down on cookie sheet. Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet. Cool completely on wire rack.
- Dip one end of each cookie into melted chocolate. Place on waxed paper until chocolate is firm.
Nutrition Facts : Calories 60, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 45 mg
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THE BEST CHOCOLATE ORANGE BISCOTTI RECIPE - SHUGARY SWEETS
From shugarysweets.com
4.8/5 (8)Total Time 1 hrCategory Breakfast And BrunchCalories 168 per serving
- Start by preheating your oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large mixing bowl, beat softened butter with sugar until combined, about two minutes. Add in eggs, orange extract, and orange zest.
- The dough will be crumbly. Using your hands, dump dough onto parchment paper, and shape into a 12-inch by 4-inch rectangular log. Pat evenly so it will be about 1/2 inch high. Using your warm hands you should be able to press dough together smoothly.
CHOCOLATE-ORANGE BISCOTTI RECIPE - BON APPéTIT
From bonappetit.com
4.2/5 (18)Servings 36
- Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.
- Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.
- Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.
- Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. DO AHEAD Can be made 1 week ahead. Store in airtight container.
CHOCOLATE ORANGE BISCOTTI - MY RECIPE REVIEWS
From myrecipereviews.com
Servings 12Total Time 45 minsCategory CookiesCalories 91 per serving
- In a medium bowl, combine the flour, cocoa powder, baking powder, instant coffee, and salt and whisk together.
- In a stand mixer bowl with a paddle attachment, combine the butter, sugar, vanilla, orange zest, and egg and mix until creamy. Add the flour mixture to the bowl a half cupful at a time (on low) until just mixed together. Stir in the chopped chocolate.
- Pull out about 12 inches of plastic wrap and put the dough (it will be thick) on top of it. Roll the dough into a 10 to 11" log, then unwrap it and place the dough on the prepared cookie sheet. Press down the dough gently and lightly so it spreads another 1/2" or so. The dough will spread a bit when baked.
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