Today is a pretty special day! A group of bloggers are all sharing some delicious biscotti recipes in honor of Tara’s (from Tara’sMulticultural Table) second baby!
Why biscotti? Well, I’m glad you asked. Biscotti is a cookie that’s baked two times, and this is
Tara’s baby #2
I’ve only made biscotti once before, I was excited to try another recipe!
Since it’s nearly spring (let me be optimistic, here), I wanted to make something citrusy. I thought about lemon poppy seed, but then I ended up with an extra orange from making Mimosas and decided to switch gears.
The biscotti is a perfect balance of citrus and chocolate, crunchy yet soft and goes beautifully with a cup of coffee or tea.
*1/8 cup = 2 tbsp
Adapted from Shugary Sweets
6 tbsp unsalted butter, softened
¾ cup sugar
Zest + 1 tbsp juice from 1 orange
¼ tsp orange extract
¼ tsp vanilla extract
2 1/8 cup flour
1 tsp baking powder
½ cup mini chocolate chips
Additional orange zest
1 tbsp sugar
Dark chocolate, melted
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper (not a silicone baking mat, as you’ll be cutting directly on it later)
Place the butter and sugar in the bowl of a stand mixer. Beat for 1-2 minutes or until light and combined.
Add the eggs, zest, juice, and extracts and stir until fully combined.
Slowly add in the flour and baking powder. Use a large spoon to stir in the chocolate chips.
Turn the dough out onto the prepared tray and pat into a rectangle about 12x4 inches (mine was closer to 11x5) with uniform thickness.
Place in the preheated oven and bake for 20-25 minutes or until the edges just begin to brown and the top is set.
Remove from the oven. Immediately, use a large straight knife to slice the biscotti into pieces about 1-inch wide. Place the pieces on their sides, about ½ inch apart. Return to the oven and bake for 15-20 minutes or until browned and crisp. Remove from the oven and cool.
Once cooled completely, place the melted dark chocolate in a decorating bag fitted with a small tip (or a ziplock with the corner cut off) and pipe the chocolate onto the biscotti. Mix the remaining zest with the sugar and sprinkle over the biscotti.
Makes 15-18 cookies