Orange Almond Biscotti Dipped in Chocolate
A buttery sweet biscotti cookie with fragrant orange zest and crunchy almonds. Dipped in chocolate for the perfect chocolate orange bite.
Yield: makes about 8-10 biscotti
Time: 1 hour and 30 minutes
Ingredients
- 1 stick + 2 tablespoons unsalted butter
- 1⁄2 cup packed light brown sugar
- 1⁄4 cup granulated sugar
- 1 egg, room temperature
- 11⁄2 cups all purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2⁄3 cup sliced (or chopped) almonds, toasted (350°F 10-12 minutes)
- 1 tablespoon orange zest (about 2 oranges)
- 2 teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Toast sliced almonds at 350°F for 10-12 minutes or until golden. Cool to room temperature. To speed this process up, place hot sliced almonds in the freezer for 5 minutes.
- In a Kitchen Aid with a paddle attachment, cream butter, brown sugar, granulated sugar, orange zest and vanilla extract. Cream until smooth and light and fluffy. 5-10 minutes on medium speed. Scrape sides and bottom of the bowl every couple minutes to make sure everything mixes seamlessly.
- Add room temperature egg to butter mixture and mix until homogenized. Scrape bowl and mix. (Trick: add cold egg to a bowl of warm water to bring the egg to room temperature faster.)
- In a separate bowl, whisk together the dry ingredients: all purpose flour, baking powder and salt.
- While the paddle attachment is on a slow speed, slowly add the dry ingredients until fully incorporated. Scrape down sides and bottom of the bowl with a spatula to make sure everything is mixed evenly.
- Add cooled sliced almonds and mix for 15 seconds. Finish mixing by hand to not break the almonds too much.
- On a parchment lined baking sheet, create a 9 “x3 1⁄2” log. It helps to use a bench scraper dipped in water and to wet your hands slightly. You can also cool the dough in the fridge to make this step easier. (The log of dough can also be made ahead of time. Wrap in plastic wrap and keep in fridge or freezer and bake when ready to use.)
- Bake at 350°F for 30 minutes or until edges are golden and the top no longer looks wet. Cool for 30 minutes.
- Cut the log into 1 inch diagonal slices and flip on their side. Bake at 300°F for 30 minutes or until dried out. Flip the biscotti to their other side half-way through. Cool completely to room temperature.
- Melt chocolate in the microwave or in a double boiler making sure to stir every 30 seconds. Dip ends of cooled biscotti in melted chocolate and allow to set on parchment. Enjoy!
Recipe Notes:
You can drizzle chocolate on top of the biscotti rather than dip. You can also use chopped whole almonds rather than sliced almonds. I like eating these frozen from the freezer and dipping them in fresh hot coffee. You can use Cup 4 Cup multipurpose flour to make these gluten free as well.
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