Best 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.,

DARK CHOCOLATE-DOUBLE ORANGE CINNAMON BISCOTTI

Steps:

• Heat oven to 325°F.
• Chop half the chocolate. Mix flour, baking soda, cinnamon and salt until blended. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, orange extract and zest; mix well. Gradually beat in flour mixture until blended. Stir in nuts and chopped chocolate.
• Divide dough in half. Roll each half into 12x2-inch log on lightly floured surface. Place, 2 inches apart, on prepared baking sheet.
• Bake 20 to 25 min. or until lightly browned. Cool 15 min. Place on cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut sides up, on baking sheet. Bake 10 min. or until slightly dry. Remove to wire racks; cool completely.
• Melt reserved chocolate as directed on package; drizzle over biscotti. Let stand until chocolate is firm.

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