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Chocolate Orange Biscotti with Almonds
[Photograph: Robyn Lee]
Swapped at the 2011 Cookie Swap by Mixed Review / Preserved columnist Lucy Baker
"My mom has been making these biscotti for years. The original recipe calls for pecans, but I think almonds are equally delicious. You can also play around with the liqueur, substituting amaretto or frangelico for the Grand Marnier." —Lucy
Adapted from Bon Appetit.
About This Recipe
| Yield: | Makes about 3 dozen cookies |
| Rated: | ![]() ![]() ![]() ![]() ![]() |
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 2 tablespoons Grand Marnier or other orange liqueur
- Freshly grated zest of one medium orange
- 1 cup almonds, lightly toasted, coarsely chopped
- 6 ounces bittersweet chocolate, chopped
Procedures
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1
Whisk flour, baking powder, and salt in medium bowl to blend.
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2
Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs one at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in almonds and chocolate. Gather dough together; divide in half. Wrap in plastic and refrigerate until firm, one to two hours.
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3
Position rack in center of oven; preheat to 350°F. Line large baking sheet with parchment paper.
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4
Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Allow the logs to cool for 30 minutes on the baking sheet. Reduce oven temperature to 300°F.
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5
Place one log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.
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6
Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. (Can be made one week ahead. Store in airtight container)

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