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.

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Chocolate Orange Biscotti with Almonds

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

  1. 1

    Whisk flour, baking powder, and salt in medium bowl to blend.

  2. 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.

  3. 3

    Position rack in center of oven; preheat to 350°F. Line large baking sheet with parchment paper.

  4. 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.

  5. 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.

  6. 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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