I love citrus. So does Russell, and since our 4 year anniversary is coming up I thought it would be nice to send him a little care package of biscotti. One thing I miss the most about living together is coffee in the morning with homemade biscotti. He doesn’t make biscotti (just like I rarely make yeasted bread), so I know he hasn’t had any since the last time I made it for him. I’m hoping he’ll like the surprise care package, and can’t wait until we see each other in March over his Spring Break. Maybe I’ll make another batch for him then, too. Maybe something lemony.
I’ve made this recipe before, and I love it. The orange, since you use the zest of the entire thing, is really prominent, and plays well off of the craisins. I love citrus with white chocolate because it keeps the taste light, although it would still be fantastic with dark chocolate, or a lemon glaze.
Recipe: Orange Cranberry Biscotti
3/4 c. sugar
Zest of 1 whole orange
4 TBS butter, cubed
1/2 tsp. salt
1 tsp. vanilla
2 tsp. baking powder
2 c. flour
1 c. craisins
optional: white and dark chocolate, melted (see below)
Biscotti: Preheat the oven to 350 degrees. Combine the sugar and orange zest. Add the butter, and mix until creamy. Add salt, vanilla, baking powder. Mix in eggs and flour. When the flour is fully incorporated add the craisins, mixing until fairly evenly distributed. The mixture will be sticky.
Turn onto a lined baking sheet. With wet or floured hands (your choice-it’s to help it not stick to your fingers), shape the dough into 2 logs. The long will extend almost the full length of the baking sheet, and be 1-2 inches wide. Bake for 25-30 minutes.
Take the biscotti out of the oven and turn the oven down to 325 degrees. Carefully place biscotti on a cutting board and slice diagonally about 1/2″ thick. Place pieces back on the baking sheet. Bake another 20 minutes. Let cool fully before serving.
White chocolate: I don’t usually measure it out, but 2 handfuls or so is probably good. I melt it in the microwave, stirring every 30 seconds at first, and then every 15 seconds until it is melted. Be careful to watch it so it doesn’t seize.
Dark chocolate: You really don’t need that much, maybe 1/8 c.
How to get the swirls: Melt the chocolate in a small bowl or cup. Dip the tips of each biscotti into the melted chocolate, and place back on the baking sheet or piece of parchment paper. Then, take the melted dark chocolate and either use a pipette to pipe dots or stands of dark chocolate along the middle of the white chocolate, or a spoon/knife to try and place a strand of the chocolate down the center. Before the chocolate has time to cool use a toothpick or the point of a knife to swirl the dark and white chocolate together.
The two methods I’ve found successful are 1. to make a line of dots along the middle and bring the toothpick down through the center of them all in one movement. This makes hearts. 2. to make a long line down the middle and pull your toothpick back and forth making “S” shapes, but all in one long line. You can also just mess around, in the end as long as you don’t overwork the chocolate, it’s going to look really great.
If you chocolate is hardening too quickly you might need someone to help you pipe/apply the dark chocolate. Or do it in two batches.