Along with your favorite hot beverage, this biscotti surely will warm your heart.
Yield: about 20 cookies
1/4 cup (1/2 stick) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 tablespoons finely grated orange zest (from 1 Sunburst Navel orange)
1 tablespoon freshly squeezed orange juice from a Sunburst orange
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup slivered almonds
1 cup dark chocolate chips or chunks
6 ounces dark chocolate, melted (optional - for dipping)
Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper or a silicone mat.
In a large mixing bowl, beat together butter and sugar until light and fluffy, about 2 to 3 minutes. Add eggs, one at a time, mixing well after each addition. Mix in orange zest, orange juice, and extracts. Slowly add flour, along with baking powder and salt, and mix until incorporated. Fold in almonds and chocolate chips.
Divide dough in half, and shape each half into a 2-inch-by-13-inch log. It may help to wet or grease your hands as the dough will be fairly sticky. Repeat with remaining dough, leaving about 3 inches of space between logs. Bake for 35 to 40 minutes or until bottoms are golden brown. Remove from oven and let cool slightly.
When cookies are cool enough to handle, cut them into slices using a sharp serrated or bread knife. Arrange slices, cut sides facing up, on the cookie sheet, and bake for another 15 minutes, flipping cookies half way through baking. Let cool, then transfer to an airtight container or zip-top bag for up to 1 week.
If you'd like to dip your biscotti, gently melt chocolate, adding a teaspoon or two of shortening if needed to thin it. Dip bottoms of biscotti in melted chocolate, and place on a parchment-lined baking sheet until chocolate has hardened.
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Sunburst Packing Co.
180 South “E” Street
Porterville, CA 93257