The title may be a wee bit deceiving. Yes, these biscotti have booze in them, but not enough to really call them boozy. But it got your attention, didn’t? Yup, thought so!
You have probably figured out by now that I like biscotti, considering this is my third biscotti post (check out the others here and here). I find it hard not to like biscotti. It’s sweet, but not too sweet, crunchy, and goes so perfectly with that morning cup of coffee. I’m a sucker for anything that goes well with coffee (as well as anything that goes well with wine, but that’s another story for another day).
This recipe just took front and center as my favorite. And I found that they held up better than other biscotti when slicing. Of course, that could be attributed to my finally being patient enough to let the biscotti cool sufficiently before slicing. In the past I tried to rush (I know, I know) and sliced too soon, resulting in crumbly slices. (Sheepishly hangs head).
Another reason I like these so much is because orange and chocolate go splendidly together. I’ve always thought it a strange combination but darn is it tasty! I used Grand Marnier, but feel free to use OJ or another orange liqueur. The recipe is as easy as any other cookie recipe. Would be perfect to take to work, or obviously, a coffee with the girls.
Chocolate Orange Biscotti
Adapted from Bon Appetit Desserts
One year ago: Cheesecake Deconstructed
Yield: About 3 dozen
Difficulty: Easy
Time: 10 minutes or less to prepare; 20 minutes to chill; 1 hour total to bake, plus 20 minutes to rest in between
Ingredients
- 2 cups plus 2 TB unbleached AP flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 1/2 cup (1 stick) butter
- 2 TB Grand Marnier
- 1 TB orange zest (don’t skip this or you won’t get that orange-y flavor)
- 2 large eggs
- 1 cup pecans, toasted and chopped
- 6 oz bittersweet or semisweet chocolate, chopped or use chips
Directions
1. Line two sheet pans with parchment or silpat.
2. Whisk together flour, baking powder, and salt in a bowl. Set aside.
3. Using an electric mixer, cream together the butter, sugar, zest, and Grand Marnier until light and fluffy, 3 to 4 minutes. Beat in eggs one at a time, blending completely after each addition.
4. Reduce speed to low and add flour mixture. Mix until almost combined and then add the pecans and chocolate. Mix until just combined.
5. Gather dough into two balls, wrap in plastic and freeze for 20 minutes.
6. While dough is chilling, preheat your oven to 350F.
7. After dough is chilled, place each piece on prepared sheet pan. Roll (or pat) into a long log, about 14 inches long and 2 inches wide. Bake until barely golden, about 30 minutes.
8. Remove from oven and place on racks to cool for 20 minutes. Carefully move the logs to a cutting board. Cut on a diagonal into 1/2 inch slices. Move pieces back to sheet pan, standing up right. Bake another 30 minutes, or until dry to the touch and golden. Cool completely before dunking in coffee.
9. Store in airtight container. They will keep for several days. Enjoy!
Cookie Talk 