Double Chocolate Orange Biscotti Recipes

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.

DOUBLE CHOCOLATE, ORANGE AND HAZELNUT BISCOTTI

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.,

DOUBLE CHOCOLATE-ORANGE BISCOTTI

Steps:

• 1. Heat oven to 350°F. Lightly grease 2 cookie sheets. In large bowl, combine flour, sugar, brown sugar, baking powder and salt mix well. Add melted chocolate, orange peel, oil, orange juice, vanilla and eggs blend well. (Dough will be stiff.) Add 6 oz. chopped baking bar gently knead into dough.2. Divide dough into 4 equal parts shape each part into roll 14 inches long. Place 2 rolls on each cookie sheet flatten each roll to 2 1/2-inch width. Bake at 350°F. for 18 to 20 minutes or until firm to the touch.3. Remove cookie sheets from oven. Reduce oven temperature to 300°F. Cool rolls on cookie sheets for 10 minutes.4. Cut rolls diagonally into 1/2-inch-thick slices. Place slices, cut side up, on same cookie sheets. Bake at 300°F. for 7 to 9 minutes or until top surface is dry.5. Turn cookies over bake an additional 7 to 9 minutes. Remove from cookie sheets. Cool 15 minutes or until completely cooled.6. In small saucepan, melt topping ingredients over low heat, stirring until smooth. Drizzle over cookies.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 70 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 10 mg 3% * Sodium: 40 mg 2% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 0 g 0% * Sugars: 5 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 2% * Iron: 2% * Dietary Exchanges: 1/2 Vegetable, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat

DOUBLE CHOCOLATE WALNUT BISCOTTI

Steps:

• Preheat oven to 350°F. and butter and flour a large baking sheet.
• In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
• On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
• On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

DOUBLE CHOCOLATE BISCOTTI

Steps:

• In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
• Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
• Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

DOUBLE CHOCOLATE HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, dust with 1/4 cup flour and set aside.
• In a medium bowl, combine the sugar, butter, orange marmalade, orange zest and salt. Using a handheld mixer, beat on medium speed until the mixture is smooth, light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the remaining 2 cups of flour, cocoa powder and baking powder and beat until just blended. Using a rubber spatula, stir in the chocolate chips.
• On the prepared pan, form the dough into a 3-by-13-inch log. (Using a small offset spatula or dusting your hands with flour will help keep the dough from sticking to your hands.) Bake until the log is firm to the touch, cracked on top and looks dry, about 35 minutes. Cool for 30 minutes on the tray.
• Place the log on a cutting board and using a serrated knife, cut the log on a diagonal into 1/2-inch slices. Arrange the biscotti cut-side down on the tray. Bake until they are a dry and fragrant, an additional 20 to 25 minutes. Transfer the biscotti to a cooling rack and cool completely.