I have been on a little biscotti kick lately! Yesterday afternoon I decided to make some biscotti for my mom. She really enjoys the biscotti more then a lot of other baked things I make because it is not so sugary-sweet. Since I’d already made two kinds of the coffee biscotti, I figured I would make some chocolate biscotti.
The recipe in my book called for zested orange. Luckily my dad had just gotten a micro-plane for his birthday! It’s much nicer to use then a regular grater to zest. A lot more flavor and juiciness, plus I don’t have to worry about orange chunks in the baked goods. After being spoiled for so long with a micro-plane I don’t think I could ever go back to zesting with a regular grater.
I have to say that the recipes out of my Professional Baking cookbook have been excellent so far. The biscotti recipes are the best that I’ve tried. I will say that this recipe came out a little less crunchy then the other biscotti, but I should be able to fix that with a little extra baking time. I decided to dip the biscotti in white chocolate because I felt like after doing a taste test that they were missing something. They were tasty on their own (they tasted a bit like chocolate oranges!) but… they just needed a little something extra. After dipping them in the white chocolate though, they seemed a bit ugly, so I melted down a bit of semi-sweet chocolate chips and used it to create swirls on the top. I think they turned out quite nice, and are one of the prettiest things I’ve made. I will have to work on my design skills, but for a first go at it I think they are lovely.
Recipe: Chocolate Orange Biscotti (with pecans)
4 oz butter
6 oz sugar
1/2 tsp. salt (I did not use because we have salted butter)
1 1/2 tsp. orange zest
2 oz water
1 tsp. vanilla
10 oz flour
1/5 oz cocoa powder
1/2 tsp. baking soda
1 1/2 tsp. baking powder
2 oz chopped pecans
2 oz chopped semi-sweet chocolate
1 bag white chocolate chips
A handful of semi-sweet chocolate chips
A bit of shortening (about a tsp.)
Cream together the butter, sugar and eggs. Add the orange zest, salt, water, and vanilla. Mix in the flour, cocoa powder, baking powder and soda. Mix until well combined. Stir in the pecans and chopped chocolate.
Divide in half and shape your dough into two logs, placing on a lined cookie sheet. The logs should be able 2 or so inches thick, and will run almost the entire length of the cookie sheet. The batter will be super sticky!
Bake for 30-40 minutes in an oven preheated to 325 degrees. Take out and allow to cool before cutting the logs, at an angle. Cut each piece to be about 1 inch thick. Arrange back on the cookie sheet, sliced side facing up, and bake for another 30-40 minutes at 275 degrees. Allow to cool.
Melt the white chocolate chips with your preferred method. I put them in the microwave and stir every 30 seconds until smooth. Dip the cooled biscotti in the white chocolate and place them face up back on the cookie sheet or cooling rack.
Melt the semi-sweet chocolate with about 1 tsp of shortening. With the back of a spoon, gently smear a bit of the chocolate down the center of the white chocolate on the biscotti. You want the white chocolate to still be melty, so don’t wait for it to set before doing this. Drag a toothpick through both chocolates in a zig-zag along the length of the biscotti, then a straight line down the center. This will give it the swirly. I would have fun and try different methods, see what works best for you!
Let the chocolates set and then enjoy!