Elizabeth Van Huffel with Local Savour joined us in the studio on Friday to share her delicious double chocolate orange biscotti. Biscotti are a great winter treat because they are a more crumbly cookie that is perfect for dipping in a cup of coffee or hot cocoa. The dough also freezes well, so you can make a batch and have it ready if company stops by.
Double Chocolate Orange Biscotti
Servings Prep Time
24-28 biscotti 10-15minutes
1medium orangezest and juice
2cups all-purpose flour
1/2cup unsweetened coco powder
3/4cup granulated sugar
1teaspoon baking soda
1/2teaspoon kosher salt
6Tablespoons unsalted buttersoftened
1/2cup mini dark chocolate chips
1/2cup mini white chocolate chips
Servings: -28 biscotti
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper, a silpat, or grease it well and set aside. In a large bowl
2. In a large bowl combine the flour, coco powder, baking soda, and salt. Use a whisk to get out any lumps that may have formed in the mix and set aside.
3. In another large bowl combine the butter and the sugar and mix until light and fluffy. Once mixed add in the orange zest, orange juice, and the eggs and continue to stir until well combined. Finally using a large spoon or spatula fold in the white and dark chocolate chips. Stir until well combined. Divide the dough in half and place onto prepared cookie sheet, leaving a fair amount of room between each ball of dough. Using hands, form dough into long oval shapes that are about 7-8 inches long by 4-5 inches wide and about an inch tall. Do this with both balls of dough then place into the oven and bake for 25-30 minutes or until a toothpick comes out clean. Once finished remove from the oven and allow them to cool for 20 minutes.
4. Once cooled, slice both rolls into about 1/2″-3/4″ biscotti. Place sliced biscotti back onto the cookie sheet and bake for another 5 minutes, then flip them over and bake for another 5-8 minutes or until fairly firm on the outside. Remove from the oven and allow to cool for a few minutes before serving.