Orange Chocolate Chip Biscotti
I'll admit - I was a little skeptical when I saw this biscotti recipe because I wasn't really sure that this would be anything but another chocolate chip cookie. I was wrong. The addition of orange juice, zest, and extract and the differences in the recipe from a standard chocolate chip cookie make for a great biscotti. This is a crunchy but light cookie with a lot of flavor, and depending on the chocolate you choose, its sweetness is complex too. It's just as easy to make as the other biscotti in Cookies and Brownies, but I'll bet it's the one that you go back to time and time again.
A few notes about this recipe:
- There's no butter in this recipe!
- I assumed 1 c AP flour = 4.5 oz
- Each loaf spread about 50% - making for a very coazy sheet pan after baking. It helped to cut the parchment after the loaves were baked to make it easier to peel it off.
- I used a 70% cocoa chocolate in a brick and chopped it up before putting it in the dough. The chocolate melted well, but when you cut the biscotti, the chocolate smears. Wipe the knife off after each slice or wait an additional 3 - 4 minutes to slice the loaf.
Orange Chocolate Chip Biscotti
1+2/3c AP flour
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
3/4 c sugar
1 tsp vanilla extract
1/4 tsp orange extract
Grated zest of 2/3 medium orange
2 T fresh orange juice
1 c semisweet chocolate chips
Large heavy baking sheet, lined with parchment or wax paper or aluminum foil
- Preheat the oven to 300F. Position the rack in the middle of the oven.
- Combine the flour, baking soda, and salt in a small bowl and mix together thoroughly with a whisk or fork.
- Whisk the eggs, sugar, vanilla, orange extract, and zest in a medium mixing bowl until well blended.
- Mix in the orange juice.
- Using a rubber spatula or wooden spoon, stir in the flour mixture just until combined.
- Stir in the chocolate chips.
Note: The batter will be thick and sticky.
- Scrape the batter onto the baking sheet, dividing it evenly into 2 long skinny loaves, about 14 inches long and 2 to 2+1/2 inches wide. Loaves should be at least 2+1/2 inches apart.
- Neaten the edges of each loaf with a spatula.
- Bake for 35 minutes, or until firm but springy when pressed with your fingers.
- Let cool for 10 minutes on the pan.
- Leave the oven turned on.
- Use both hands to remove each loaf carefully from the paper to a cutting board.
- Using a sharp serrated knife, slice loaves on the diagonal into 1/2" slices.
- Lay the biscotti, cut side down, on the baking sheet.
- Bake for 12 minutes.
- Turn the biscotti over and bake for 12 to 15 minutes more, or until golden brown.
- Place the baking sheet on a rack to cool.
- Cool the biscotti completely before stacking or storing. The flavor develops and the biscotti become more tender after 2 or 3 days stored in an airtight container.
Makes about 45 small biscotti
May be stored, airtight, at room temperature for several weeks
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.