CHOCOLATE AND ORANGE BISCOTTI
Semisweet chocolate and candied orange zest add intrigue to these gift-worthy biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 65
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment; beat 2 minutes. Add chocolate and orange zest; beat 1 minute more. Add eggs; beat until a stiff dough comes together, about 3 minutes.
- Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
- Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
- Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.
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
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-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 ORANGE BISCOTTI
Make and share this Chocolate Orange Biscotti recipe from Food.com.
Provided by Claire312
Categories Dessert
Time 1h10m
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- In large bowl, mix melted butter, cake mix, eggs, flour, orange extract, orange peel and almonds.
- Mixture will be thick.
- Mix it with hand mixer or hands until if forms a big ball.
- Form the ball into a 14 x 4 rectangle.
- Place rectangle in oven and bake for 30 minutes.
- Remove rectangle and let cool for 10.
- Slice cross-wise into 1 inch slices and lay slices on their sides.
- Bake at 350 for 10 more minutes.
- Turn off oven and let biscotti's sit for another 30 minutes.
- Remove from oven and let cool.
Nutrition Facts : Calories 170.1, Fat 9.2, SaturatedFat 3.4, Cholesterol 27.8, Sodium 223.1, Carbohydrate 20.6, Fiber 1, Sugar 8.6, Protein 3
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
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CHOCOLATE ORANGE BISCOTTI RECIPE - SHUGARY SWEETS
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4.8/5 (10)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.
ITALIAN ORANGE CHOCOLATE BISCOTTI - COOKING MY DREAMS
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5/5 (1)Total Time 40 minsCategory DessertCalories 172 per serving
- Preheat the oven a 180°C (375°F) Whisk energetically the 4 eggs with the sugar until they become light and fluffy. Use an electric hand mixer or a stand mixer for better results.
- Add the zest of 3 oranges, honey, baking powder, dark chocolate chunks, and the flour and mix with a spoon until you get a sticky dough.
- Wet your hands and make 2 or 3 loaves 2-3 inches (5-7 cm) wide and about 1 inch (3 cm) thick for the whole length of your baking tray. Keep each loaf at least 3-4 inches (8-10 cm) away from each other.
- With wet hands or a wet spoon, smooth the top surfaces as much as possible, then sprinkle some sugar on top.
DARK CHOCOLATE ORANGE BISCOTTI - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (26)Category Cookies
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Whisk the flour, brown sugar, baking powder, cinnamon, salt, and orange zest together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Stir in the walnuts. Set aside. In a medium bowl, whisk the eggs, orange juice, oil, and vanilla extract together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened.
- Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it’s uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8×4-inch long rectangle, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
- Bake for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
CHOCOLATE-ORANGE BISCOTTI RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (20)Author Betty RosbottomServings 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.
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