Orange, Chocolate, Hazelnut Biscotti
When I was a kid, I hated biscotti. I didn't understand why it existed until my friend Elizabeth's mom, Suzanne, gave me a piece of her homemade holiday biscotti.
It was so delicate, buttery, and crunchy - in such a satisfying way. I had no idea that's how biscotti is supposed to taste until that moment. Forget store-bought, stale, chocolate dipped, tooth-breaking biscotti. Say hello to crumbly, buttery biscotti.
Today, I'm making biscotti for the first time and I'm thinking of her in heaven. This batch is vanilla, orange, chocolate, and hazelnut. Hopefully one day I'll get my hands on her the recipe she was so proud of. For now, this is what I am eating!
Ingredients
- 10 tablespoons unsalted room temp butter
- 1 1/3 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose cups flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2/3 cup chopped hazelnuts
- 2/3 cup dark chocolate chunks
- 2-3 tablespoons orange zest
Instructions
- Preheat oven to 350F (175C). Line a cookie sheet with parchment paper and set aside.
- Using a stand mixer or an electric hand mixer, beat together butter and sugar until creamy and well-combined.
- Add eggs, one at a time, stirring well after each addition.
- Stir in vanilla extract and orange zest
- In a separate stir flour, baking powder, and salt together
- Gradually add flour mixture into butter mixture, stirring until completely combined.
- Stir in mini chocolate chips and almonds.
- Using lightly floured hands, divide dough into two equal pieces and place on prepared baking sheet. Form dough into two separate logs approximately 10-12" long by 2-3" wide, 1" tall. Be sure to space them at least 4" apart as biscotti will spread (you may use separate cookie sheets to bake, if needed). If dough is too sticky, lightly dust with additional flour and lightly powder your hands with a thin layer of flour.
- Cool in the refrigerator for 30 minutes per log if you have the time.
- Bake 30 minutes on 350F (175C), or until golden brown.
- Remove from oven and allow biscotti to cool.
- Once cooled, slice loaves diagonally into slices about 1 1/2" thick (I recommend using a bread knife for this). Place biscotti cut-side down on parchment paper-lined cookie sheet.
- Return to 350F (175C)oven and bake for 10 minutes. Flip each biscotti over gently, and then bake another 10 minutes on 350F. I use tongs to do this. Biscotti should be lightly golden brown when finished baking.
- Allow to cool completely.
- Store in an airtight container at room temperature.
adapted from https://sugarspunrun.com/biscotti/
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