Sunday, November 8, 2009

Candied Orange and Chocolate Biscotti

I made these biscotti a few times in the past and always alter the recipe slightly. Sometimes I feel like a softer cookie so I'll add more butter and alter the bake temp and time or for a harder cookie, omit the butter and change the temp/time. I love cadied orange and the combination of the orange and the dark chocolate in the cookies is so good. I also made a pistachio/cranberry/white chocolate but failed to take pictures of the final products (for both). I always make the orange peel in advance because it does take some time to make. I use the recipe for candied orange peel found on Food Networks site.

Candied Orange and Dark Chocolate Biscotti

2 cups All Purpose Flour
1 1/2 tsp baking powder
3/4 cups sugar
1/4 cup unsalted butter (1/2 stick--softened)
1/4 tsp salt
2 eggs
1 cup candied orange peel
1 cup chopped dark chocolate

Preheat oven to 350F
Line a cookie sheet with parchment paper or a silicon baking mat
Whisk flour and baking powder in a bowl
With a stand mixer mix together butter and sugar with the paddle attachment.
Add eggs to the butter and sugar one at a time until light yellow and fluffy
Add flour mixture and mix just until combined
Gently fold in the candied orange peel and chocolate
Form into two 13″ X 3″ logs and place on the parchment paper side by side
Bake for 40 minutes or until brown move to a cooling rack and cool for about 30 minutes.
Cut the logs into 1/2″ thick slices with a serrated knife.
Place the slices cut side down on the baking sheet and bake for 15 minutes turning them over halfway through the baking time.


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