There are many different kinds of biscotti and they’re not created equally in one perfect way. Make it savory, sweet, nutty, eggy, buttery, chocolaty, or plain as it is. But I have favorites and that’s what I want to share with you, my friend.
Chocolate is rich, intense, and fatty. Adding some fresh, fruity, and zesty tones of orange fruit create an overall experience that is equal parts nostalgic and invigorating. It is the true magic of chocolate and orange. A perfect match from heaven that doesn’t overwhelm each other.
The general layout of making biscotti starts with making the dough, dividing, shaping into slabs, baking, slicing, and baking it again; that’s what biscotti is all about. The best part, make a lot and not worry about it going stale; it will last for days or even weeks.
The Best Orange-Chocolate Biscotti
- 1 1/2 cup semi-sweet chocolate chips
- 1/2 cup butter
- 1/4 cup cocoa powder
- 2 1/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 2 large eggs, room temperature
- Zest of 1 large orange
- 1 tsp vanilla
- 1 cup sugar
- 1 egg, lightly whisked
- In a double boiler, melt the 3/4 cup chocolate chips and butter stirring until smooth. Remove from the heat to cool. Sift the cocoa powder, flour, baking powder and salt in a medium mixing bowl. Set aside.
- In a standing mixer fitted with the paddle attachment, beat the eggs, vanilla and orange zest adding the sugar slowly at medium speed until thick and pale.
- Reduce the speed to low and slowly incorporate the melted chocolate and butter. Slowly add the flour mixture just to combine. Using a spatula, fold in the remaining chocolate chips.
- Line a baking cookie sheet with parchment paper. Preheat the oven to 325°F. Transfer the dough to a lightly floured working space. Divide into two and roll into 15-inch logs. Transfer into the prepared baking sheet and lightly flatten with your hands (See Note 1) and brush the top with the lightly whisked egg.
- Bake for 40 minutes or just until firm at the center then take out from the oven and lower the temperature to 300°F.
- Let the logs cool for 15 minutes. Carefully transfer them to the chopping board and slice into 1/2" thickness. Return to the baking sheet cut side down and bake for 20-25 minutes or until dry (See Note 2). Cool completely and store in an airtight container for 2-3 weeks.