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.
Chocolate Orange Biscotti with Almonds
About This Recipe
|Yield:||Makes about 3 dozen cookies|
- 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
Whisk flour, baking powder, and salt in medium bowl to blend.
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.
Position rack in center of oven; preheat to 350°F. Line large baking sheet with parchment paper.
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.
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.
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)