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Recipe: Chocolate-Orange Biscotti
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 1/3 |
c |
butter |
| 2/3 |
c |
sugar |
| 2 |
tsp |
baking powder |
| 2 |
ea |
eggs |
| 2 |
tsp |
finely shredded orange peel, set aside |
| 2 |
TBSP |
orange liqueur or orange juice |
| 2 |
c |
all-purpose flour |
| 1/2 |
c |
miniature semisweet chocolate pieces |
| 1/2 |
c |
semisweet chocolate pieces |
| 1/2 |
tsp |
shortening |
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Instructions
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1) Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds.
2) Add sugar and baking powder,; beat till combined.
3) Beat in eggs and orange liqueur or orange juice till combined.
4) Beat in as much of the flour as you can with the mixer.
5) Stir in orange peel, remaining flour, and the 1/2 cup mini chocolate pieces.
6) Divide dough in half.
7) With lightly moistened hands, shape each dough half into a 9-inch-long loaf.
8) Place loaves about 4 inches apart on a lightly greased cookie sheet.
9) Flatten slightly to 3 inches wide.
10) Bake in a 375 degree F oven for 20 - 25 minutes or till a wooden toothpick inserted near the center of each loaf comes out clean.
11) Cool on cookie sheet for 30 to 60 minutes or till completely cool.
12) Transfer to a cutting board.
13) Using a sharp knife, cut the rolls diagonally into 1/2-inch-thick slices.
14) Place slices, cut sides down, on an ungreased cookie sheet.
15) Bake in a 325 F degree oven for 8 minutes.
16) Turn slices over and bake 7 to 9 minutes more or until cookies are dry and crisp (do not overbake).
17) Transfer slices to wire racks to cool. Melt together the 1/2 cup chocolate pieces and shortening over low heat.
18) Dip bottom edge of each cookie into melted chocolate.
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Source
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Better Homes & Gardens Christmas Cookie Publication 1998
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