Recipe: double chocolate-orange biscotti

Double Chocolate-Orange Biscotti

3 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
4 ounces unsweetened chocolate, melted, cooled
1 tablespoon grated orange peel
1/3 cup olive or vegetable oil
1/4 cup orange juice
2 teaspoons vanilla extract
3 eggs
6 ounces white chocolate baking bar, chopped
4 ounces white chocolate baking bar, chopped
1 tablespoon shortening

Heat oven to 350 degrees F. Lightly grease 2 cookie sheets.

In a large bowl, combine flour, sugar, brown sugar, baking powder and salt; mix well. Add melted chocolate, orange peel, oil, orange juice, vanilla and eggs; blend well. (Dough will be stiff). Add 6 ounce chopped baking bar; gently knead into dough. Divide dough into 4 equal parts; shape each part into roll 14 inches long.

Place 2 rolls on each cookie sheet; flatten each roll to 2 1/2-inch width. Bake at 350 degrees F for 18 to 20 minutes or until firm to the touch.

Remove cookie sheets from the oven. Reduce oven temperature to 300 degrees F. Cool rolls on cookie sheets for 10 minutes. Cut rolls diagonally into 1/2-inch-thick slices. Place slices, cut side up, on same cookie sheets. Bake at 300 degrees F for 7 to 9 minutes or until top surface is dry. Turn cookies over; bake an additional 7 to 9 minutes. Remove from cookie sheets.

Cool 15 minutes or until completely cooled.

In small saucepan, melt 4 ounces chocolate and shortening over low heat, stirring until smooth. Drizzle over cookies.

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